Cauliflower Rice
Trying to cut calories and carbs? Give my tasty cauliflower rice a shot. A cup is loads lighter than the same amount of regular rice, so feel free to double up on portions.
Ingredients
- 1 head cauliflower
- ¼ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cumin
- Ground black pepper to taste
- 1 teaspoon butter, optional
Instructions
- Rinse cauliflower and pat dry (it’s important for cauliflower to be as dry as possible). Break cauliflower head into large florets.
- One a time, place each floret into a food processor and pulse for a few seconds to chop into rice-like pieces. Be careful not to over-pulse or you’ll wind up with pureed cauliflower.
- Transfer each batch of “cauliflower rice” to a bowl until you finish the entire head. If you don’t have a food processor, you can create small, uniform pieces using the largest setting on a grater.
- Warm a skillet liberally coated with nonstick oil spray over medium heat. Add the cauliflower rice, along with salt, red pepper flakes, garlic powder, cumin, black pepper and optional butter. Sauté, stirring occasionally, for 10 to 12 minutes.
Notes
Recipe makes approximately 4 one-cup servings.
Nutrition Information per serving
Calories: 35Carbohydrates: 7gProtein: 3gTotal Fat: 0g— Unsaturated Fat: 0g— Saturated Fat: 0gCholesterol: 0mgSodium: 135mgFiber: 3gTotal Sugar: 3g— Natural Sugar: 3g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.