Try this Cauliflower rice recipe, or contribute your own.
Suggest a better descriptionRemove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
Heat a large saute pan over medium heat, add olive oil, scallions and garlic and sauté about 3 to 4 minutes, or until soft.
Raise the heat to medium-high. Add the cauliflower "rice" to the saute pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Season with salt and pepper to taste.
Remove from heat and place in a medium bowl; toss with fresh cilantro and lime juice to taste.
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Serving Size: 1 Serving (127g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 46 | ||
Calories from Fat: 13 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 153mg | 5 % | |
Potassium 382mg | 10 % | |
Total Carbohydrate 7.3g | 2 % | |
Dietary Fiber 3.1g | 13 % | |
Sugars, other 4.2g | ||
Protein 2.6g | 4 % | |
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: 46
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