Description
How to make cauliflower rice! A healthy, low-carb alternative to rice, that is easy to make and tastes amazing. Use a box grater or food processor then either roast it or saute it on the stove top.
Ingredients
Units
Scale
- 1 large cauliflower (or sub cauliflower florets)
- 1-2 tablespoons olive oil
- 2-3 garlic cloves (optional, or sub 1-2 teaspoons granulated garlic powder)
- 1 shallot, finely chopped (optional)
- salt and pepper to taste
- Optional- zest from one small lemon
- 1/8 cup fresh chopped parsley, chives or scallions (or sub other herbs)
Instructions
- Prep the cauliflower. Trim the leaves from the cauliflower, then cut it into smaller pieces. (If using a box grater, cut into quarters and see notes.) Working in batches, place the cauliflower pieces into a food processor and pulse until it is uniformly and coarsely ground.
- Pat Dry. Place in a large bowl, lined with paper towels. Pat the top with paper towels, squeezing out any excess water.
- To roast in the oven: preheat oven to 425 F. Remove the paper towels and place the cauliflower on a parchment-lined sheet pan. Drizzle with olive oil, a generous sprinkling of salt and pepper, chopped shallot, finely minced garlic and the zest of one lemon. Toss and spread out. Bake for 25-30 minutes, or until golden, giving it a good toss halfway through.
- To saute on the stove top: heat oil in a large skillet over medium heat. Add the shallot and saute until golden and fragrant. Add cauliflower, garlic, salt and pepper and saute for a few minutes until you begin to smell the garlic. Turn the heat down to low, cover, and let it steam for about 5-7 minutes, until tender. Uncover, continue stirring, and add lemon zest. Cook until it turns golden.
- Sprinkle with lemon zest and herbs right before serving.
Notes
Feel free to make other variations to go with your meals:
- Mexican – lime zest, cilantro, chili powder, cumin or coriander
- Spanish – add smoked paprika
- French – fresh thyme
- Italian – garlic and basil
- Indian – add curry powder
- Asian – garlic and ginger, a small splash of soy and srircha at the end ( or Szechuan Sauce)
Nutrition
- Serving Size: 1 cup
- Calories: 67
- Sugar: 2 g
- Sodium: 221.6 mg
- Fat: 4.9 g
- Saturated Fat: 0.8 g
- Carbohydrates: 5.4 g
- Fiber: 1.9 g
- Protein: 1.9 g
- Cholesterol: 0 mg
