Cauliflower Rice Recipe
Cauliflower Rice is a an easy side dish that's ready in minutes. Low carb, paleo friendly, keto approved.
Servings: 12
Cost: $5
Equipment
- 1 food processor
- skillet
- chef's knife
Ingredients
- 4 cups cauliflower florets or 1 head of cauliflower cut into florets
Instructions
- Add the cauliflower florets to the bowl of a food processor and pulse until finely chopped. (Alternatively, you can grate the cauliflower on a box grater or chop finely using a knife.)
- Transfer the cauliflower to a large nonstick skillet over medium heat and saute for 5-7 minutes until the moisture is removed and the rice is dry.
- Serve immediately or allow to cool to room temperature and transfer to an airtight container.
Notes
Cauliflower rice can be stored in an airtight container for up to 2 days in the refrigerator or the freezer for up to 2 months.
Nutrition
Calories: 8kcal | Carbohydrates: 2g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 10mg | Potassium: 100mg | Fiber: 1g | Sugar: 1g | Vitamin C: 16mg | Calcium: 7mg | Iron: 0.1mg