My super easy fish and cauliflower rice dish is quick to make and is very bland and gentle on the stomach as well.
Jump to RecipeGluten-free, Dairy-free, Lactose-free, Soy-free, Low-carb
The first part of the chemo cycle was always the hardest. I was very hungry and knew I had to eat. But my stomach was super sensitive and couldn’t handle most of the food.
Bland food was the only way to go.
I was determined to add more vegetables to my diet even then. And at the same time, avoid the classic bland dishes, full of carbs and, most importantly, full of hidden sugar.
And then I came across cauliflower rice.
So what is cauliflower rice?
The answer is very simple: it’s a cauliflower pulsed in a food processor until it resembles the texture of rice. Then it’s just gently seasoned and sauteed with a bit of olive oil and vegetables of your choice.
It has gained popularity in recent years as it’s a great nutritious alternative to rice, very versatile and low in carbs.
Cauliflower is a member of cruciferous vegetables known for lowering the risk of developing breast cancer. Read more about the benefits of cauliflower here.
It is one of those vegetables I kept walking around in my supermarket and always wanted to buy. I just wasn’t sure how to cook it.
Turns out, it’s a great ingredient that makes an excellent addition to many dishes, just like this one.
My fish and cauliflower rice is a light meal that makes a perfect dinner.
It provides phytonutrients, vitamins, dietary fibre and protein, all of them very important when building the body strength and helping with recovery.
Super easy fish and cauliflower rice
Ingredients
- 1 smaller piece of redfish, cod or any white fish
- 1 bigger cauliflower floret
- ½ smaller red onion, peeled
- 1 Tbsp frozen peas
- 1 Tbsp frozen corn, preferably organic
- 1 tsp extra virgin olive oil
- a pinch of salt and pepper, optional
Instructions
- Wash the cauliflower floret and prepare all the ingredients.
- Heat up the oven to 160’C. Put the fish on baking paper. Depending on how sensitive your stomach is, season it with a little bit of salt and pepper.Bake it covered with baking paper for around 20 – 25 minutes or until the fish is soft and flakes easily.
- Finely chop the onion floret. Roughly chop the cauliflower into smaller pieces, get them into a smaller chopper or blender and whizz until its size resembles rice. This will only take a minute or so.
- In a medium pan heat up the olive oil on medium-low heat and, add the chopped onion, lower the heat and cook on low heat for 2 minutes, stirring occasionally.Add the cauliflower rice and keep stirring and cook for a further 4-5 minutes or until the cauliflower rice becomes soft.
- Add the corn and peas and cook on low heat for 2-3 more minutes.
- Serve the cauli rice together with the fish.
