This low-carb version of fried rice is packed with flavor and can be a great side or main dish.

Keto Cauliflower Fried Rice

Ingredients:

• 1 head of cauliflower, riced (or use pre-riced cauliflower)
• 2 tablespoons coconut oil or sesame oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup mixed vegetables (like bell peppers, broccoli, and peas - optional, ensure they're low-carb)
• 2 large eggs, beaten
• 2-3 tablespoons soy sauce or coconut aminos (for a soy-free option)
• Salt and pepper, to taste
• Green onions or sesame seeds for garnish

Cooking Instructions:

1. Heat the coconut oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent.
2. Stir in the garlic and cook for another minute until fragrant.
3. Add the riced cauliflower and mixed vegetables to the skillet. Stir-fry for 5-7 minutes until softened.
4. Push the cauliflower mixture to one side of the skillet. Pour the beaten eggs into the empty side and scramble until cooked through.
5. Mix the scrambled eggs into the cauliflower rice, then stir in soy sauce or coconut aminos. Season with salt and pepper.
6. Serve hot, garnished with green onions or sesame seeds.

2. Creamy Cauliflower and Spinach Soup

This comforting soup is nutritious, creamy, and perfect for a light meal that supports liver health.

Creamy Cauliflower and Spinach Soup

Ingredients:

• 1 head of cauliflower, chopped
• 2 cups fresh spinach
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth (make sure it's low carb)
• 1 cup heavy cream or coconut cream
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh herbs (like thyme or parsley) for garnish

Cooking Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onions and cook until soft.
2. Add garlic and cauliflower, cooking for another 3-4 minutes.
3. Pour in the vegetable broth and bring to a simmer. Cook until the cauliflower is tender, about 10-12 minutes.
4. Stir in the fresh spinach, allowing it to wilt for a couple of minutes.
5. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender in batches.
6. Return to heat and stir in heavy cream or coconut cream. Season with salt and pepper.
7. Serve hot, garnished with fresh herbs.