Cauliflower Rice Recipe
Light, fluffy cauliflower rice cooked with garlic and butter for the perfect low-carb side.
Servings: 4
Equipment
- Box Grater or food processor
Ingredients
- 1 large head cauliflower
- 2 tablespoons butter or olive oil
- 1 clove garlic minced
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper
- chopped parsley optional
Instructions
- Remove the leaves and thick stem of the cauliflower. Wash and dry thoroughly.
- Use the medium holes of a box grater to shred the cauliflower. Alternatively, cut the cauliflower into large chunks and blend in a food processor (in batches) until the texture resembles rice.
- In a large skillet, melt the butter over medium heat. Add garlic and cook for 30 second or until fragrant.
- Add cauliflower and cook for 6-8 minutes, or just until tender but not mushy.
- Season with salt and pepper. Stir in chopped parsley (if using).
Notes
- Store leftover cauliflower rice in the refrigerator for up to 4 days, or in the freezer for up to 2 months.
- To make ahead, refrigerate or freeze cauliflower rice after grating and before cooking.
- Dry washed cauliflower thoroughly to keep the texture light and fluffy.
Nutrition
Calories: 104kcal | Carbohydrates: 11g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 399mg | Potassium: 634mg | Fiber: 4g | Sugar: 4g | Vitamin A: 176IU | Vitamin C: 101mg | Calcium: 50mg | Iron: 1mg