My simple recipe for Cauliflower Rice calls for just a handful of fresh ingredients and minimal prep. It's the perfect low-carb side to replace rice for lunch or dinner. Add some mix-ins and turn it into a nutritious meal all on its own!
- 2 lb cauliflower florets
- 2 tbsp olive oil or coconut oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 tbsp lemon juice
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 2 tbsp parsley chopped, for garnish
If you're using a full head of cauliflower, wash it then remove the leaves and stem. Pulse the florets in a food processor until it turns into rice-sized pieces. Alternatively, you can grate the cauliflower on a cheese grater.
Heat the olive oil in a large skillet over medium-high heat. Add the onion and sauté until translucent, about 2-3 minutes. Add the garlic and cook for about 30 seconds or until fragrant.
Add the riced cauliflower, lemon juice, salt, and pepper to the skillet and reduce the heat to medium. Stir well and cover the skillet.
Let the cauliflower cook for 5-10 minutes, or until it's reached your desired doneness. Stir occasionally.
Optional: Increase the heat to medium-high after taking the cover off and let the cauliflower sit for 2-3 minutes or until toasted and browned at the bottom to give it a nutty flavor.
Garnish with parsley and serve.
Store your leftovers in an airtight container in the fridge for 3-5 days. Reheat either in the microwave or in a skillet over medium heat, stirring constantly.
While you can freeze leftovers, keep in mind that cauliflower tends to get watery after it thaws. To fix this, sauté the thawed cauliflower rice in a skillet over medium heat until the excess water cooks off and enjoy!
Calories: 90kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 241mg | Potassium: 486mg | Fiber: 3g | Sugar: 4g | Vitamin A: 112IU | Vitamin C: 78mg | Calcium: 41mg | Iron: 1mg