Sautéed Cauliflower Rice
Cauliflower can be made into a rice alternative with just a few simple ingredients. Make this fresh-tasting side dish by pairing cauliflower with garlic, onion, and more.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 cup
78
Calories
3g
Protein
10g
Carbs
4g
Fat
3g
Fiber
4g
Sugar
341mg
Sodium
Saturated Fat 1 g · Cholesterol 0 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
vegetable oil
1 tablespoon
diced onion
1/2 cup
garlic, minced
1 clove · or 1/4 teaspoon garlic powder
cauliflower
1 medium · grated or finely chopped, 4 to 5 cups
salt
1/2 teaspoon
black pepper
1/4 teaspoon
lemon juice or lime juice
1 tablespoon · optional
chopped fresh parsley or cilantro
2 tablespoons · optional
Instructions
- 1
Wash hands with soap and water.
- 2
Heat oil in a large skillet or saucepan on medium heat. Add onion and cook until soft, 3 to 5 minutes.
- 3
Add garlic, cauliflower, salt, and pepper. Stir until cauliflower is tender, 3 to 5 minutes.
- 4
Stir in lemon juice and sprinkle with parsley, if desired. Serve warm.
Notes
- •Use as a side dish or as a base for stir-fries, chili, or anything you might eat with rice.
- •Add any sautéed or roasted vegetables.
- •Top with grated or crumbled cheese.
- •Freeze extra lemon or lime juice to use later.
Source: USDA MyPlate Kitchen · Food Hero Oregon State University Cooperative Extension Service
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