Cauliflower Rice

Cauliflower Rice
Cauliflower Rice
1 head of cauliflower
Peel off leaves.
Chunk up.
Place in a food processor.
Grind until “rice” like.
It can be frozen!
Cooking methods courtesy of this fabulous website.


If preparing the cauliflower rice from frozen, I suggest removing it from the freezer and leaving it on the counter to soften and defrost while you cook whatever you are planning on serving it.

OVEN COOKING METHOD (my favorite!)

Preheat the oven to 425F. Spread cauliflower rice on one or more baking sheets (depending on how much you have) into a single layer. Don’t make yourself crazy about the single-layer thing. You don’t want to crowd the pan, or it will steam and remain moist. Bake for 15 minutes, flipping the “rice” at least 1x. Remove, serve and enjoy!


  1. Heat a small amount of olive oil or coconut oil in a non-stick pan over medium-high heat and add cauliflower rice.
  2. I like to “dry fry” it to remove as much moisture as possible. Make sure to season with salt, pepper, and another complimentary spice if possible. Enjoy!

Servings:  8

Calories:  18


Gomen Wot

Gomen Wot

This Gomen Wot is one of J’s favorite meals.  He loves it when I cook Ethiopian food.  It takes me all day to make it, but it is worth it.  To see his face light up when he smells Ethiopian food makes my life worth living!  I hope I can do it justice and make your birth mom proud.

My good friend, Betty, is willing to answer all my crazy questions.  She and her husband took care of J while we were here fighting for him.  I can never outcook her.  She is a fabulous cook, but I can seek her wisdom.

Gomen Wot

1/2 c. oil

4 carrots, chopped

1 onion, chopped

Sea salt, 1 1/2 tsp.

1 tsp. pepper

Cumin, 1 tsp.

1 Tbsp. turmeric

2 tsp. garlic, minced

1/2 head cabbage, chopped

5 potatoes, peeled and cubed


Gomen Wot is all pretty simple.  You will saute most of this stuff up (except the cabbage).  Once it is all sauteed up, throw it all in a crockpot and set it on low.  Let it slow cook for the day.  This is a traditional Wot.