Serves: 4
Serving size: 2 cups
Calories per serving: 268
This is a basic recipe for making cauliflower rice from scratch, which is significantly less expensive than buying a bag of prepared cauliflower. Cooked this way, the “rice” is a simple side dish. You can jazz it up by using different spice blends; adding diced carrots, peppers, and celery for sautéing; or stirring in leftover or steamed vegetables. Cauliflower rice is so much better than starchy, processed rice that you won’t miss that simple carbohydrate.
1 head cauliflower, separated into florets, stems completely removed
1 tablespoon olive oil
¼ cup finely diced yellow onion
2 garlic cloves, finely minced
2 tablespoons finely chopped fresh parsley
Juice of ½ lemon
Working in two batches, pulse half the cauliflower florets in a food processor or blender just until broken down into pieces resembling rice.
In a large skillet, heat the olive oil over medium-high heat. Add the onion and garlic and cook for 3 minutes, then add the cauliflower rice and cook, stirring occasionally, for an additional 5 minutes.
Transfer to a bowl and add the parsley and lemon juice. Stir to incorporate and serve.