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Riced Cauliflower
Riced Cauliflower - healthy and easy substitution for rice. Low-carb, low-fat and gluten free with only 9 carb grams per serving!
Course: Side Dish
Cuisine: American
Keyword: riced cauliflower
Servings: 3 - 4
Author: dieTTaste
  • 1 large cauliflower head
  • 1 Tbsp olive oil
  • 1 medium onion, finely chopped
  • salt and peppper, to taste
  • Tbsp SPICES : 1 curry powder or lemon zest or herb blend (like parsley cilantro, chives, green onions, thyme, basil), optional
  1. TO MAKE RICED CAULIFLOWER: Break the cauliflower head into large florets. Rinse them well and pat them dry with a paper towel.
  2. Eithr grate your cauliflower or you can process it in a food processor. Do not over process, or the cauliflower will get mushy.
  3. TO MAKE CAULIFLOWER “FRIED RICE”: Heat olive oil in a large pan over medium heat. Add chopped onion and sauté until soft.
  4. Add riced cauliflower. Cover and cook, stirring frequently, for about 5 minutes. Do not add water or the cauliflower will get gummy. Cauliflower is cooked when it is slightly crispy on the outside and still tender on the inside. Season with salt, pepper and other seasonings of your choice.
  5. Furthermore, you can add some fried scrambled eggs, green onions, soy sauce or chicken pieces.