Riced Cauliflower

 

Riced Cauliflower

FoodNetwork

Cauliflower is a popular alternative to rice. It cooks faster than rice, is just as versatile and packs a nutritional punch!  Season it any way you like.

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Prep Time 10 mins

Cook Time 15 mins

Course Side Dish, Veggie Side-Dish

Cuisine American

Servings 4

Calories 120 kcal

Ingredients

  

• 1 large head cauliflower
• 2 tablespoons olive oil
• 1 small onion
• 1 clove garlic
• 1/4 teaspoon salt
• 2 tablespoons chopped fresh parsley
• 1 tablespoon fresh lemon juice (optional)

Instructions

 

• Wash cauliflower well. Pat dry.
• Trim cauliflower florets away from stem. Use the large holes on a grater and grate the florets, or chop fine with chef’s knife.
• Peel and chop onion. Finely chop garlic.
• Heat oil in a large skillet over medium-high heat. Add onion and sauté until tender and slightly browned, about 8 minutes. 
• Add cauliflower and garlic and sauté until cauliflower is softened, about 3 to 5 minutes.
• Place cauliflower mixture into serving bowl. Sprinkle with salt, fresh parsley and lemon juice and serve.

Notes

Smart Shopping Tips

• Look for cauliflower that has a consistent, white color free of dark spots. It should feel heavy for its size and have tight florets.
• Cauliflower can be purchased already “riced” or chopped. Frozen will usually be cheaper than fresh riced cauliflower found in the produce department.

Cooking & Serving Tips:

• Cauliflower can also be cooked in the microwave. Place chopped cauliflower in a covered glass dish and microwave about 5 minutes or until tender.
• Use riced cauliflower in any recipe that calls for cooked rice.
• Use any other fresh herbs, such as thyme or basil.
• Sprinkle with a little grated Parmesan cheese.
• Frozen (thawed) cauliflower florets can be used, but the texture will be less firm.
• Cauliflower can also be chopped in a food processor.