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Cauliflower Rice

A delicious and nutritious alternative to traditional rice, packed with flavor and health benefits.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Side
Cuisine: American
Keyword: Low Carb, Vegetarian
Servings: 4 servings

Ingredients

Ingredients

  • 1 head Cauliflower, cut into florets
  • 2 tablespoons Oil (or 1 tablespoon butter + 1 tablespoon oil)
  • ½ cup Sweet yellow onion, finely diced
  • 2 cloves Garlic, minced
  • 2 tablespoons Fresh parsley, chopped
  • ½ teaspoon Salt
  • Fresh cracked pepper to taste

Instructions

  • Step 1: Prepare the Cauliflower - Wash the cauliflower head thoroughly under cool water. Shake off the excess moisture and cut it into manageable florets.
  • Step 2: Rice the Cauliflower - Using a food processor, pulse the cauliflower florets until they resemble rice grains. Be careful not to over-process.
  • Step 3: Sauté the Aromatics - In a large skillet, heat the oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another minute.
  • Step 4: Cook the Cauliflower Rice - Add the riced cauliflower to the skillet, stir well, and season with salt and pepper. Cook for 5-7 minutes until tender but not mushy.
  • Step 5: Add Fresh Herbs - Remove from heat and fold in the chopped parsley. Adjust seasoning if necessary.

Equipment

  • Food Processor
  • Skillet

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.