Yield: 1
Spring Cauliflower Rice
I was pleasantly surprised by this cauliflower rice! I'd known about this recipe for a long time but had never gotten around to making it. The truth is that it is extremely wealthy. It is very simple to prepare, and because it cooks quickly, the vegetables remain crisp.
Prep Time
4 minutes
Cook Time
10 minutes
Additional Time
4 minutes
Total Time
18 minutes
Ingredients
- 1 medium cauliflower
- 2 olive oil spoons
- 1/2 cup onion, finely chopped
- 2 cups Green Giant
- Salt and pepper to taste
Instructions
- Cut the cauliflower into four pieces. Take out all of the leaves and stems. Only the flowers should be reserved.
- In a food processor, combine the cauliflower and process until it resembles rice and is very small. Reservation.
- Heat the oil in a nonstick skillet over medium-low heat. When the oil is warm, add the onion and cook until it is translucent, about 2 minutes. Stir constantly to prevent it from burning.
- Combine the cauliflower and vegetables in a mixing bowl. Mix until everything is combined. Season to taste with salt and pepper. Allow to cook for 5 minutes while constantly stirring.
- Serve immediately.
Nutrition Information
Yield
3Serving Size
1Amount Per Serving Calories 140Total Fat 10gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 129mgCarbohydrates 12gFiber 5gSugar 6gProtein 4g
