Parmesan Cauliflower Rice
Parmesan cauliflower rice is a simple but flavor-packed side dish! Simple to prepare, low carb, gluten-free and pairs well with Italian flavors.
- 1 tablespoon olive oil (or coconut oil)
- 4 cups riced cauliflower
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (or 4 cloves fresh garlic, minced)
- 1/2 cup parmesan cheese (freshly grated)
To rice cauliflower
Wash cauliflower and pat dry.
Remove outer leaves; break down the head of cauliflower into uniform pieces (1-2 inch florets). Include stems!
Working in 2-3 batches, place florets into a 7 cup food processor fitted with a steel blade.
Pulse 10-15 times, until cauliflower is in small rice-sized pieces. Remove any full florets that may remain.
To cook cauliflower rice
Heat oil in a non-stick pan over medium heat.
Add riced cauliflower, salt and garlic powder to the pan.
Cook for 3-5 minutes, until cauliflower is slightly soft but not mushy.
Stir in the parmesan cheese, and enjoy!
You can store riced cauliflower (uncooked for up to 10 days in the fridge, or up to 3 months in the freezer).
You can store cooked cauliflower rice in the fridge for up to 4 days.
Serving: 1cup | Calories: 121kcal | Carbohydrates: 9g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 9mg | Sodium: 539mg | Potassium: 490mg | Fiber: 3g | Sugar: 3g | Vitamin A: 100IU | Vitamin C: 77.1mg | Calcium: 183mg | Iron: 0.8mg