Cauliflower Rice
Cauliflower rice is super versatile - a low-carb, gluten-free, paleo and vegan-friendly substitute for rice that is also totally delicious. We serve it with stir-frys, turn it into fried rice, and keep it in the freezer as a quick, healthy side dish.
Prep Time5 minutes mins
Cook Time5 minutes mins
Total Time10 minutes mins
Course: Side Dish
Keyword: easy vegetable side, gluten free, paleo, vegan recipe
Servings: 4 Servings
Author: Jess Smith via Inquiring Chef
- 1 head Cauliflower (about 1.5 lbs)
- 1 Tbsp Butter or Oil
- Salt and Pepper, to taste
Slice cauliflower into small pieces, discarding leaves.
Chop or grate the cauliflower using the
shredding disk attachment or
classic blade attachment for the
food processor or a
box grater until even rice-shaped kernels are formed.
Optional: At this point you can freeze the cauliflower rice to use later.
Heat butter or oil in a skillet or non-stick pan over medium-high heat. Saute until tender, about 4 minutes. (Alternatively, you can steam the cauliflower rice in a microwave-safe bowl, covered with a damp paper towel until tender, about 3 minutes on high.)
Serving: 1g | Calories: 61kcal | Carbohydrates: 7g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 68mg | Potassium: 431mg | Fiber: 3g | Sugar: 3g | Vitamin A: 87IU | Vitamin C: 69mg | Calcium: 32mg | Iron: 1mg