Healthy Cauliflower Rice Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 large head cauliflower, separated into 1-inch
florets
3 tablespoons olive oil
1 medium onion, finely diced
Kosher salt
2 tablespoons fresh parsley leaves, finely
chopped
Juice of 1/2 lemon
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Directions: |
Directions:Trim the cauliflower florets, cutting away as much stem as possible. In 3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous. Heat the oil in a large skillet over mediumhigh heat. At the first wisp of smoke from the oil, add the onions, and stir to coat. Continue cooking, stirring frequently, until the onions are golden brown at the edges and have softened, about 8 minutes. Add the cauliflower, and stir to combine. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes. Remove from the heat. Spoon the cauliflower into a large serving bowl, garnish with the parsley, sprinkle with the lemon juice and season to taste with salt. Serve warm.
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Number Of
Servings: |
Number Of
Servings: 4 (3/4 to 1 cup servings) |
Preparation
Time: |
Preparation
Time:Total: 25 min Prep: 10 min Cook: 15 min |
Personal
Notes: |
Personal
Notes: Cauliflower can done in many forms. This recipe shows how simple it is to turn the florets into a healthy, low-carb meal or side dish--our version has only about 1/4 of the carbohydrates in rice. With the olive oil and browned onions, the cauliflower has enough flavor to satisfy by itself, and it can also be a base for stir fries, beans and rice or anything else you would eat with rice. 1 large head cauliflower, separated into 1-inch florets 3 tablespoons olive oil 1 medium onion, finely diced Kosher salt 2 tablespoons fresh parsley leaves, finely chopped Juice of 1/2 lemon
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