Whole30 Cauliflower Rice
Deliciously simple this whole30 cauliflower rice is lightly seasoned and the perfect low-carb recipe for your dinner table.
Servings 4
Calories 150kcal
Ingredients
- 2 heads cauliflower 6 cups ish shredded
- ½ sweet onion chopped (one overflowing cup)
- 2 tablespoons olive oil
- ¼ teaspoon sea salt
- ½ teaspoon garlic powder
- 3 cracks pepper or to taste
Instructions
- Grate the cauliflower using a cheese grater. Or, add it slowly into a food processor. When finished, you’ll have roughly six cups.
- In a large pan, heat the olive oil over slightly over medium heat.
- Add half the grated cauliflower to the pan and begin to cook for 3-4 minutes. Add the remaining cauliflower and the spices.
- Cover and cook for 10-12 minutes stirring every so often. Once the rice is starting to brown on the bottom, remove cover and cook for 5 more minutes stirring once or twice.
- Season with salt and pepper to taste and remove from heat to serve.
Video
Notes
If your cauliflower is super fresh and you notice it “wet” when you grate it, just press it into a strainer for a moment to release some of the water.
Store leftover cauliflower rice in the fridge for 3-5 days in an airtight container.
To save time you can buy frozen cauliflower rice (or frozen riced cauliflower as it's labeled) and simply heat and season it.
Nutrition
Calories: 150kcal | Carbohydrates: 18g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 235mg | Potassium: 919mg | Fiber: 6g | Sugar: 8g | Vitamin C: 141mg | Calcium: 75mg | Iron: 1mg