Warming My Cockles


It’s been a cool, dark, damp, and windy day – the perfect background for cozying up to a pile of school homework. I attacked mine with a vengeance all day long, and ended the afternoon feeling like I had made some good headway.

My gurgling stomach led me to the kitchen. And here’s what I rustled up for dinner.


Yup. It tasted as good as it looks.

And it was so easy to make.

For starters: simple roasted salmon with sea salt and lots of cracked pepper. Alongside the salmon on the baking sheet, I placed a few thinly-sliced red cabbage wedges drizzled very lightly with coconut oil. Into the oven went the baking sheet, for 30 minutes at 350 degrees.

And the surprise – cauliflower rice! I chopped up about half a head of cauliflower and gave it a whirl in the food processor until the mixture resembled grains of rice. I dumped the rice into a large bowl and stirred in sea salt, freshly-cracked pepper and a couple of tablespoons of nutritional yeast (use grated Parmesan cheese if you prefer a dairy option). I warmed a large skillet, added about a teaspoon of coconut oil, and poured in the cauliflower mixture. I stirred until warmed through. Ready in 5 minutes.


This meal warmed the cockles of my heart.

It. Was. So. Good.


11 Responses to Warming My Cockles

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  3. Rachel Gilchrist says:

    Looks amazing!! So you did not cook the califlower before you put it in the processor. I have read recipes where they steam it first….cannot wait to try this all for dinner!

    • JuliaDenker says:

      Hi Rach – yes, you can steam it ahead of time and then put in blender or food processor. This will give you a creamy mashed potato-like consistency. So, if you want a substitute for mashed potatoes, steam cauliflower first and then blend with garlic (roasted garlic is terrific), salt, and olive oil…yum! If you’re looking for a rice substitute, put uncooked cauliflower into the processor to get the rice-like consistency. Equally yum! xx

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