Cauliflower Rice
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 70
- Total Fat
- 2
- Saturated Fat
- 0
- Carbohydrates
- 13
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 438
- Total: 20 min
- Active: 20 min
Ingredients
1 medium head cauliflower
1/2 teaspoon ground cumin
1/2 teaspoon paprika
Pinch of cayenne pepper
1 teaspoon olive oil
2 cloves garlic, minced
1 shallot, finely chopped
1/2 cup chopped scallions
1/2 cup finely chopped fresh cilantro
Sea salt and freshly ground black pepper
Juice of 1/2 lime
Directions
- Make sure the cauliflower is completely dry, then chop into large pieces; you can include the core, but discard the leaves.
- Put the cauliflower pieces in a food processor with the cumin, paprika and cayenne; pulse everything together until it is the texture of rice. Work in batches if necessary and don't over process or it will get mushy.
- In a large skillet, heat the oil over medium heat. Add the garlic and shallot and cook until softened, 2 to 3 minutes. Add the cauliflower mixture and cook until heated through, 3 to 5 minutes. Transfer to a serving dish and toss in the scallions and cilantro. Season with salt and pepper and add a squeeze of lime juice to help remove any bitterness from the cauliflower. Serve warm.