Cauliflower Rice
Cauliflower rice was all the rage for awhile, and for good reason! If you like veggies and want to cut down on calories, it's a great alternative or addition to traditional rice to lighten things up.
Servings (1 cup) servings
Ingredients
- 1 head cauliflower
- 1-2 cloves minced garlic
- 1-2 teaspoons extra-virgin olive oil I use our garlic olive oil
- salt and pepper to taste
Instructions
- Using a sharp knife, cut the stem off of the cauliflower, then break the cauliflower into small-ish florets (it will happen pretty naturally–they don’t need to be bite-sized or anything, just wherever they break naturally). Place the cauliflower pieces into a food processor fitted with a chopping blade or a heavy-duty blender (my Blendtec does the job). You’ll probably need to do it in batches. Using the pulse setting, chop the cauliflower until it reaches a rice-like consistency.
- Heat the olive oil in a large skillet over medium-high heat. Add the cauliflower and garlic and cook until tender but not mushy (about 4-5 minutes). Remove from heat, season with salt and pepper, and serve immediately. The chopped, uncooked cauliflower can be frozen for quick cooking in the future. Makes about 4 1-cup servings.
Nutrition
Serving: 1cup, Calories: 46kcal, Carbohydrates: 7g, Protein: 3g, Fat: 1g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Sodium: 43mg, Potassium: 433mg, Fiber: 3g, Sugar: 3g, Vitamin A: 0.1IU, Vitamin C: 70mg, Calcium: 33mg, Iron: 1mg
Calories: 46kcal
Cost: $4
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