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Cauliflower Rice
I recently made Cauliflower Rice for the first time and I cannot believe how good it is! It is so filling and versatile.
Servings
4
Prep Time
5
minutes
mins
Cook Time
8
minutes
mins
Total Time
13
minutes
mins
Ingredients
1x
2x
3x
▢
1
large
head cauliflower
▢
1
Tablespoon
extra virgin olive oil
▢
salt and pepper
optional
Instructions
Wash and thoroughly dry cauliflower, then remove all greens. Cut into smaller pieces.
Using the grater attachment on the food processor, grate the cauliflower into rice-size pieces.
Use the food pusher to push all the cauliflower down.
If your cauliflower is wet or moist, transfer to a paper towel and press to remove any excess moisture.
To cook the cauliflower rice, saute in a large skillet over medium heat in 1 tablespoon of extra virgin olive oil.
Cover with a lid to steam the cauliflower. Cook for a total of 5-8 minutes.
Store leftovers in the refrigerator up to 5 days. Store uncooked cauliflower rice in the freezer up to 1 month.
Nutrition
Serving:
1
Calories:
83
kcal
Carbohydrates:
10
g
Protein:
4
g
Fat:
4
g
Saturated Fat:
1
g
Polyunsaturated Fat:
0.4
g
Monounsaturated Fat:
3
g
Sodium:
63
mg
Potassium:
628
mg
Fiber:
4
g
Sugar:
4
g
Vitamin C:
101
mg
Calcium:
46
mg
Iron:
1
mg
Tried this recipe?
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@emilyenchantedfood
or tag
#emilyenchanted
!