Cauliflower Rice

Cauliflower Rice is a versatile, low-carb alternative to traditional rice, making it a favorite for those seeking lighter meal options. This dish is not only simple to prepare but also absorbs flavors beautifully, allowing it to complement a variety of cuisines. With the sautéed onions and garlic, it becomes a fragrant and tasty base for various toppings or as a side dish.

For a Serving Size of Two:

Ingredients:

• 300 grams cauliflower florets
• 1 tablespoon olive oil
• 50 grams finely chopped onion
• 2 cloves minced garlic
• 30 grams grated carrot
• Salt, to taste
• Black pepper, to taste
• Fresh parsley or coriander for garnish

Procedure:

• Rinse the cauliflower florets and remove any leaves. Cut them into smaller pieces and pulse them in a food processor until they resemble rice grains. If a food processor is not available, you can grate the cauliflower using a box grater.
• In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté for about 2-3 minutes until they become translucent.
• Add the grated carrot and cauliflower rice to the skillet. Stir well to combine and cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender but still has a slight crunch.
• Season with salt and black pepper to taste. Garnish with fresh parsley or coriander if desired, and serve warm.

Nutritional Benefits:

• Calories: 488 kcal
• Protein: 30.7 g
• Carbohydrates: 3.3 g
• Fat: 39.3 g