Cauliflower Rice
Ingredients
-
1
head
cauliflower
-
1
tablespoon
olive oil
-
2–3
cloves
garlic (optional, or 1–2 teaspoons granulated garlic powder)
-
1
unit
shallot, finely chopped (optional)
-
pinch
unit
salt
-
pinch
unit
pepper
-
zest from 1
small lemon
lemon
-
⅛
cup
fresh chopped parsley (or other herbs)
Instructions
- Trim the leaves and stem off the cauliflower and cut it into smaller pieces.
- Grate or shred the cauliflower using a box grater or food processor.
- Place the grated cauliflower in a paper towel-lined bowl and squeeze out excess water.
- To roast, preheat the oven to 425°F and place the cauliflower on a parchment-lined sheet pan.
- Drizzle with olive oil, sprinkle with salt, pepper, chopped shallot, minced garlic, and lemon zest.
- Toss and spread out the cauliflower, then bake for 25-30 minutes until golden, tossing halfway through.
- To sauté, heat oil in a skillet, add shallot and sauté until golden.
- Add cauliflower, garlic, salt, and pepper, and sauté for a few minutes.
- Cover and let steam until tender, then uncover and add lemon zest, cooking until golden.
- Garnish with fresh herbs before serving.
Nutrition Facts (estimated)
Servings
3 cups
Calories
100
Total fat
7.4g
Total carbohydrates
8g
Total protein
2.8g
Sodium
332.4mg
Cholesterol
0mg
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