Try this Cauliflower Rice recipe, or contribute your own.
Suggest a better descriptionTrim the cauliflower florets, cutting away as much stem as possible. In 3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous.
Heat the oil in a large skillet over medium-high heat. At the first wisp of smoke from the oil, add the onions, and stir to coat. Continue cooking, stirring frequently, until the onions are golden brown at the edges and have softened, about 8 minutes. Add the cauliflower, and stir to combine. Add 1 teaspoon salt and continue to cook, stirring frequently, until the cauliflower has softened, 3 - 5 minutes. Remove from heat.
Spoon cauliflower into a large serving bowl, garnish with the parsley, sprinkle with the lemon juice and season to taste with salt.
serve warm
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Serving Size: 1 Serving (228g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 78 | ||
Calories from Fat: 25 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.8g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 102.3mg | 4 % | |
Potassium 666.5mg | 18 % | |
Total Carbohydrate 12.7g | 4 % | |
Dietary Fiber 5.9g | 24 % | |
Sugars, other 6.7g | ||
Protein 4.4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 78
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