Recipe by Meaghan
It is great to get the cruciferous benefits of cauliflower by using it as rice. You can then use it in Chinese, Thai, or Rice dishes. It is a great and healthy rice substitution and can be used with the main dish or as a side dish. I love using it for a fried rice.
| Servings | Prep Time |
| 4 People | 5 minutes |
| Cook Time |
| 10 minutes |
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Ingredients
- 1 head Cauliflower Wash, remove core and leaves
- 1 tbsp olive oil or Coconut Oil
- 1 medium Onion Diced
- 1 tsp Sea Salt or to taste - Remember Less is More
- 1 pinch Spices
Servings: People
Units:
Instructions
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Wash, remove core and leaves, trim and coarsely chop the cauliflower
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Remove any brown or black spots on the head
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Chop the cauliflower into small florets or pieces so they fit in a food processor
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Make sure the cauliflower is completely dry
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Then put it in a food processor until it is chopped up to the amount that you want. It is best to pulse it so that it is evenly chopped and helps to do a little at a time
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In a large frying pan over medium head, add in olive oil
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Sautee the chopped up onion for approximately 10 minutes until it is brown
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If adding in other vegetables, add it in now to soften
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Add in the cauliflower from the food processor and cook until it is soft. This will be about 5-10 minutes. I keep it a little firm and “al dente”
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Add in seasonings, salt and pepper
Recipe Notes
Nutrition Facts
Cauliflower Rice
Amount Per Serving
Calories 33 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 1g 5%
Polyunsaturated Fat 0.4g
Monounsaturated Fat 3g
Sodium 477mg 20%
* Percent Daily Values are based on a 2000 calorie diet.
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