Cauliflower rice is a clever vegetable-based alternative to white or brown rice. In this version, garlic and freshly ground black pepper make for a flavorful blend that goes well with both meat and vegetarian dishes. Because cauliflower is high in potassium, I recommend keeping the serving size at just ½ cup.
1 medium head cauliflower
1 tablespoon extra-virgin olive oil
4 garlic cloves, minced
Freshly ground black pepper
1 Using a sharp knife, remove the core of the cauliflower, and separate the cauliflower into florets.
2 In a food processor, pulse the florets until they are the size of rice, being careful not to overprocess them to the point of becoming mushy.
3 In a large skillet over medium heat, heat the olive oil. Add the garlic, and stir until just fragrant.
4 Add the cauliflower, stirring to coat. Add 1 tablespoon of water to the pan, cover, and reduce the heat to low. Steam for 7 to 10 minutes, until the cauliflower is tender. Season with pepper and serve.
Cooking tip: Cauliflower rice tastes great both when fresh and after resting in the refrigerator for a day or two. Make a batch and use it throughout the week as a side dish, heating it in the microwave before serving. In an airtight container, it will keep refrigerated for three to five days.
Per Serving Calories: 37; Total Fat: 2g; Saturated Fat: 0g; Cholesterol: 0mg; Carbohydrates: 4g; Fiber: 2g; Protein: 2g; Phosphorus: 35mg; Potassium: 226mg; Sodium: 22mg