Bok Choy Cauliflower Rice: a plain, useful side that earns its place

Some of the best food you will make on this way of eating is also the simplest. 4 ingredients, 1 pan, about 25 minutes, and a bowl of pale rice flecked with green sits on the table, quiet and good. This is the kind of side that earns its place through repetition, not fuss.

Cauliflower and bok choy are both cruciferous vegetables, a source of fiber and vitamin C that support a more diverse gut community. Cooking is also thought to soften the compounds crucifers carry, so a cooked side like this one sits comfortably even where thyroid health is part of the picture. That is a general association rather than a guarantee, so let how you feel be the real guide.

Salt it well, taste as you go, and let a plain bowl of real food be enough. Gratitude for whole ingredients, simply prepared, is its own quiet practice.

Ingredients

• 1 small cauliflower, shredded (about 4 cups)
• 2 baby bok choy, chopped (about 4 cups); chard or kale work in place of the bok choy
• 2 tablespoons coconut oil
• 2 teaspoons sea salt

Method

Shred the cauliflower into rice-sized pieces in a food processor, and chop the bok choy thinly.

Warm the coconut oil in a large skillet over medium heat. Add the cauliflower and bok choy together, salt them, and saute, stirring often, for 5 to 10 minutes. Pull it off the heat at around 5 minutes if you want it crunchy, or let it go 8 to 10 minutes for a softer texture.

Serve warm. It keeps several days in the refrigerator, so it is friendly to batch cooking.

*Adapted from a-squirrel-in-the-kitchen*