Cauliflower Rice
Cauliflower Rice requires about 30 minutes from start to finish. This recipe serves 2. Watching your figure? This gluten free, lacto ovo vegetarian, and whole 30 recipe has 334 calories, 9g of protein, and 24g of fat per serving. For $3.01 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. It works well as a side dish. 1958 people were impressed by this recipe. If you have clarified butter, carrot, onion, and a few other ingredients on hand, you can make it. It is brought to you by Recipe Girl. All things considered, we decided this recipe deserves a spoonacular score of 96%. This score is excellent. If you like this recipe, take a look at these similar recipes: Cauliflower, Brown Rice, and Vegetable Fried Rice, Cauliflower Rice, and Cauliflower Rice.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1/2 teaspoon black pepper
1 carrot, peeled and finely chopped
1 large head cauliflower, cut into florets
1/2 cup chicken broth
1 tablespoon minced cilantro
3 tablespoons ghee or clarified butter
2 cloves garlic, minced
1/2 onion, finely chopped
1/2 teaspoon salt
Equipment:
food processor
frying pan
Cooking instruction summary:
To rice the cauliflower, place half of the florets in a food processor and pulse into a rice-like consistency, 15 to 20 pulses. (Dont over-crowd the cauliflower in the food processor, and dont over-pulse or the florets will get mushy.) Repeat to rice the remaining florets.In a large skillet, melt the ghee over medium heat and swirl to coat the bottom of the pan. When the ghee is hot, add the onion and carrot and cook, stirring, until the onion is translucent, 2 to 3 minutes. Stir in the garlic and cook until the garlic is aromatic, about 1 minute.Add the riced cauliflower to the skillet and mix thoroughly with the rest of the vegetables. Add the chicken broth, cover the pan with a lid, and steam until youve arrived at a rice-like consistency, 10 to 12 minutes. (The cauliflower should be tender, but not mushy or wet.)Remove the pan from the heat and mix in the chopped cilantro. Adjust the seasoning with salt and pepper.
Step by step:
1. To rice the cauliflower, place half of the florets in a food processor and pulse into a rice-like consistency, 15 to 20 pulses. (Dont over-crowd the cauliflower in the food processor, and dont over-pulse or the florets will get mushy.) Repeat to rice the remaining florets.In a large skillet, melt the ghee over medium heat and swirl to coat the bottom of the pan. When the ghee is hot, add the onion and carrot and cook, stirring, until the onion is translucent, 2 to 3 minutes. Stir in the garlic and cook until the garlic is aromatic, about 1 minute.
2. Add the riced cauliflower to the skillet and mix thoroughly with the rest of the vegetables.
3. Add the chicken broth, cover the pan with a lid, and steam until youve arrived at a rice-like consistency, 10 to 12 minutes. (The cauliflower should be tender, but not mushy or wet.)
4. Remove the pan from the heat and mix in the chopped cilantro. Adjust the seasoning with salt and pepper.
Nutrition Information:
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