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RECIPE
4 INGREDIENTS4 STEPS20MIN

DIY Cauliflower Rice

4.8
5 Ratings
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Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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It’s easy to miss rice on a low-carb or low calorie diet. Pre-made cauliflower rice can get expensive too! This simple recipe will certainly solve both problems at once. Enjoy however you would enjoy regular rice, such as a base for rice bowls, a healthy side dish, or a low-carb burrito filler.

20MIN

Total Time
SideChef
Created from scratch in the SideChef Kitchen, where recipe inspiration and ingredient experimentation are a way of life.
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Ingredients
US / METRIC
Servings:
4
Serves 4
5 cups
Chopped  Cauliflower
1/2 Tbsp
Extra-Virgin Olive Oil
1 tsp
Garlic , minced
2 Tbsp
Water
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Nutrition Per Serving
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CALORIES
54
FAT
2.7 g
PROTEIN
2.6 g
CARBS
6.9 g

Author's Notes

Be careful of overcooking or your cauliflower will turn to mush. However, if you overcook the cauliflower, mash it up instead with cream and a dollop of butter for mashed cauliflower, a great mashed potato replacement.

Directions

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Step 1
In a food processor, pulse the Cauliflower (5 cup) until it becomes “rice”.
Step 2
In a large skillet over medium heat, heat Extra-Virgin Olive Oil (2 teaspoon). Fry the Garlic (1 teaspoon) until fragrant, about 2 minutes.
Step 3
Add the cauliflower and Water (2 tablespoon) to skillet. Cover the skillet, and steam the cauliflower until tender but still a bit crunchy, about 3 minutes. If you like a crispier texture, continue to cook the rice until it begins to turn golden brown on the bottom- another 3-5 minutes. Careful not to overcook!
Step 4
Serve warm with toppings or additions of choice.

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Nutrition Per Serving
Calories
54
% Daily Value*
Fat
2.7 g
3%
Saturated Fat
0.5 g
2%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
6.9 g
3%
Fiber
2.7 g
10%
Sugars
2.6 g
--
Protein
2.6 g
5%
Sodium
40.4 mg
2%
Vitamin D
--
--
Calcium
31.5 mg
2%
Iron
0.6 mg
3%
Potassium
402.8 mg
9%
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