How to make cauliflower rice
Explore a nutritious and versatile addition to your meals: cauliflower rice. With our simple recipe, you can effortlessly create a low-carb alternative to traditional rice. Using just a few basic ingredients and straightforward steps, you'll enjoy the satisfying texture and flavor of rice while incorporating more vegetables into your diet. Whether you're watching your carbohydrate intake or looking for creative ways to enhance your meals, this cauliflower rice recipe is a wholesome choice for any occasion.
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*Net carbs are per serving
Ingredients
- 1 medium head cauliflower, (about 2 pounds)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Optional: squeeze of fresh lemon or lime juice
- Optional: 2 tablespoons chopped Italian parsley or cilantro
Instructions
- Chop the cauliflower into large pieces, including the core. Discard the leaves.
- Put about ⅓ of the cauliflower pieces into a blender or food processor and pulse until the cauliflower has the texture of rice. Be careful not to over-pulse the cauliflower, or it will become mushy. Remove riced cauliflower from the blender and repeat the process 1-2 more times until all of your cauliflower is riced.
- Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the garlic and cook for about 30 seconds. Add the cauliflower rice and saute until cauliflower starts to brown slightly, about 5-7 minutes. Season with salt and pepper to taste. Optional - add a squeeze of fresh lemon or lime juice and chopped parsley or cilantro. Enjoy!
Nutrition
Nutrition Facts
How to make cauliflower rice
Serving Size
1 cup
Amount per Serving
Calories
99
% Daily Value*
Net Carbohydrates
5
g
Carbohydrates
8
g
Fiber
3
g
Sugar
3
g
Protein
3
g
Fat
7
g
Saturated Fat
1
g
Trans Fat
0
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
5
g
Cholesterol
0
mg
Sodium
83
mg
Potassium
446
mg
13
%
Vitamin C
71
mg
86
%
Vitamin A
0
µg
0
%
Calcium
35
mg
4
%
Iron
1
mg
6
%
Nutrition facts are an estimate and are provided as a courtesy. Nutrition facts are sourced from the USDA Food Database. Values may vary depending on brand of ingredients used.
Equipment
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