A fun alternative to rice, this cauliflower rice is a great way to add more veggies to your meals.
Sautéed Cauliflower Rice
Ingredients
1 Tablespoon vegetable oil
½ cup diced onion
1 clove garlic, minced or ¼ teaspoon garlic powder
1 medium cauliflower, grated or finely chopped (4 to 5 cups)
½ teaspoon salt
¼ teaspoon black pepper
1 Tablespoon lemon juice or lime juice (optional)
2 Tablespoons chopped fresh parsley or cilantro (optional)
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- Heat oil in a large skillet or saucepan on medium heat. Add onion and cook until soft, 3 to 5 minutes.
- Add garlic, cauliflower, salt and pepper. Stir until cauliflower is tender, 3 to 5 minutes.
- Stir in lemon juice and sprinkle with parsley, if desired. Serve warm.
- Refrigerate leftovers within 2 hours.
Notes
- Use as a side dish or as a base for Mix and Match Stir Fry, chili or anything you might eat with rice.
- Add any sautéed or roasted vegetables.
- Top with grated or crumbled cheese.
- Freeze extra lemon or lime juice to use later.
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Prepare:
5 minutes
Cook:
15 minutes
Makes:
4 cups
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Comments
I love cauliflower so many ways, including sauteed like this. The cauliflower rice cooks very quickly and is a nice base for other vegetables and sauces.