Riced Cauliflower
Make this easy veggie rice as an alternative to grain-based rice and enjoy the nutritional value and reduced carbs of cauliflower! Serve it just like you would rice, with sushi, Asian dishes, and more!
Servings 4
Calories 43kcal
Equipment
Ingredients
- 1 head cauliflower stems removed, broken into florets
- 1 tablespoon nutritional yeast flakes
- 1 tablespoon rice vinegar
- salt and pepper to taste
- Toppings: chopped parsley, chopped cilantro, and/or squeeze of fresh lime juice.
Instructions
- Combine the cauliflower florets, nutritional yeast flakes, and rice vinegar in a food processor. Pulse a few seconds at a time until it breaks into small pieces.
- Remove the lid and use a knife to break any large pieces that are not breaking apart. Pulse in multi-second increments until the entire mixture is down to the size of rice.
- Place a large skillet over medium heat and spray with vegetable spray. Add the priced cauliflower and cook for about 5-10 minutes, until it is tender. Add salt and pepper to taste.
- Garnish with chopped parsley or cilantro. Add splashes of fresh lime juice.
- Serve immediately in place of rice in your favorite recipes, or store in a lidded container.
Notes
You can make this a raw dish by stopping at Step #3. I just enjoy the taste slightly better when it's cooked, but it works both ways! Also, feel free to add some garlic and/or green onion slices while you're simmering in the skillet.
Nutrition
Calories: 43kcal | Carbohydrates: 7g | Protein: 3g | Sodium: 43mg | Potassium: 467mg | Fiber: 3g | Sugar: 2g | Vitamin C: 69.3mg | Calcium: 32mg | Iron: 0.7mg