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Sautéed Cauliflower Rice

A fun alternative to rice, this cauliflower rice is a great way to add more veggies to your meals.
Two bowls of grated cauliflower garnished with parsley.
Prep time: 15 minutes
Cook time: 10 minutes
Makes: 4 cups
Nutrition Facts: View label

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 pepper
1 Tablespoon lemon juice or lime juice (optional)
2 Tablespoons chopped fresh parsley or cilantro (optional)

Directions

  1. Wash hands with soap and water.
  2. Heat oil in a large skillet or saucepan on medium heat. Add onion and cook until soft, 3 to 5 minutes.
  3. Add garlic, cauliflower, salt and pepper. Stir until cauliflower is tender, 3 to 5 minutes.
  4. Stir in lemon juice and sprinkle with parsley, if desired. Serve warm.
  5. Refrigerate leftovers within 2 hours.

Notes

  • Use as a side dish or as a base for stir-fries, 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.

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.

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