Description
A quick and easy way to make cauliflower rice that’s healthy and delicious!
Ingredients
Scale
- 4 cups smallish same-size cauliflower pieces, stems included
- 2 tablespoons olive oil
- 8 large cloves of garlic, peeled and cut in half lengthwise if really big
- 1 cup sliced green onion
- salt to taste
- fresh-ground black pepper to taste
- 1 bag (12 oz.) riced cauliflower or frozen cauliflower rice
- 1.5 tablespoons olive oil
- 5–6 cloves garlic, peeled and cut in half lengthwise
- 3/4 cup sliced green onion
- salt to taste
- fresh-ground black pepper to taste
Instructions
- Cut the cauliflower, including the stems, into smallish same size pieces until you have 4 generous cups of cauliflower pieces.
- Using the steel blade, process 2 cups of cauliflower pieces at a time in the food processor, buzzing it in short bursts until it’s finely chopped enough to resemble rice, but slightly larger.
- If you’re using a bag of cauliflower, just open the bag!
- Peel garlic cloves and slice in half lengthwise.
- Chop enough green onions for the amount of cauliflower you’re using.
- Heat the oil in a non-stick frying pan over medium-high heat until it feels hot when you hold your hand there; then add the garlic cloves and stir-fry until you smell garlic.
- As soon as you see the tiniest color change in the garlic, IMMEDIATELY remove the garlic and discard.
- Check the package for cooking time if you’re using purchased cauliflower rice or frozen cauliflower rice.
- Turn off the heat, stir in the green onions, and serve the Easy Cauliflower Rice right away.
Notes
- For the best flavor, always use fresh garlic.
- This dish can be served as a side or as a base for other protein dishes.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Sauté
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 80
- Sugar: 2g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg