Whole30 Cauliflower Rice
User Reviews
5
Whole30 Cauliflower Rice
Description
This recipe starts by grating fresh cauliflower heads using a cheese grater or pulsing slowly in a food processor to yield about six cups of riced cauliflower. Half a sweet onion is chopped to add aromatic sweetness during cooking. Olive oil heats in a pan over medium heat before adding some of the cauliflower to begin softening.
Once the first half starts cooking, the remainder of the cauliflower is added along with garlic powder, salt, and black pepper to season. The pan is covered to trap moisture and cook the cauliflower rice through, with occasional stirring over 10 to 12 minutes. When some light browning appears on the bottom, the cover is removed for several minutes to allow evaporation and additional texture.
Finishing with salt and pepper to taste, the cauliflower rice is removed from heat and ready to serve. It can be used as a side dish or base substitute for grains in various meals.
If the grated cauliflower is very moist, pressing it briefly in a strainer helps remove excess water before cooking. Leftovers store well refrigerated for up to five days in airtight containers. Frozen cauliflower rice can be substituted for convenience.
Ingredients
- 2 heads cauliflower 6 cups ish shredded
- ½ sweet onion chopped (one overflowing cup)
- 2 tablespoons olive oil
- ¼ teaspoon salt sea salt
- ½ teaspoon garlic powder
- 3 cracks black pepper or to taste
Instructions
- Grate the cauliflower using a cheese grater. Or, add it slowly into a food processor. When finished, you’ll have roughly six cups.
- In a large pan, heat the olive oil over slightly over medium heat.
- Add half the grated cauliflower to the pan and begin to cook for 3-4 minutes. Add the remaining cauliflower and the spices.
- Cover and cook for 10-12 minutes stirring every so often. Once the rice is starting to brown on the bottom, remove cover and cook for 5 more minutes stirring once or twice.
- Season with salt and pepper to taste and remove from heat to serve.
Notes
- If grated cauliflower feels wet, press it in a strainer to remove excess moisture before cooking.
- Store leftovers in an airtight container in the refrigerator for 3 to 5 days.
- Frozen cauliflower rice can be used as a time-saving substitute; season and heat similarly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 150 kcal
% Daily Value*
| Calories | 150kcal | 8% |
| Carbohydrates | 18g | 6% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 235mg | 10% |
| Potassium | 919mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin C | 141mg | 157% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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