Cauliflower Rice
Ingredients
The base
-
1
head
medium-to-large cauliflower or 16 ounces store-bought cauliflower rice
The seasoning
-
2
tablespoons
extra-virgin olive oil
-
2
cloves
garlic, pressed or minced
-
ΒΌ
teaspoon
fine sea salt
-
2
tablespoons
chopped flat-leaf parsley or cilantro (optional)
-
1
squeeze
fresh lemon or lime juice (optional)
-
to taste
freshly ground black pepper
Instructions
- If using a head of cauliflower, cut it into medium chunks and discard the core. Pulse the chunks in a food processor until they resemble tiny pieces, just bigger than couscous.
- Wrap the cauliflower rice in a clean towel and squeeze out as much moisture as possible.
- Heat a skillet over medium heat, add olive oil and garlic, and cook until fragrant.
- Add the cauliflower rice and salt, stirring to combine. Cook for about 6 to 10 minutes, stirring occasionally, until the rice is hot and turning golden.
- Remove from heat, stir in herbs and citrus if using, and season with salt and pepper before serving.
Nutrition Facts (estimated)
Servings
4
Calories
60
Total fat
4g
Total carbohydrates
6g
Total protein
2g
Sodium
100mg
Cholesterol
0mg
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