Cauliflower Rice
If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your recipe box, Cauliflower Rice might be a recipe you should try. This recipe makes 1 servings with…
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Servings
- 1
- Difficulty
- Easy
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Step 1
Cut cauliflower into chunks, rinse in colander, and pat dry.
Step 2
Pulse in the food processor for about 20 seconds.
Step 3
Over medium-high heat, heat up extra-vigin olive oil and sauté a finely chopped leek for 2 minutes.
Step 4
Add uncooked cauliflower rice and stir occasionally for about 4 minutes. If you cook the cauliflower rice for too long it’ll become a) mushy and b) bitter.
Step 5
Season with ¼ tsp each of salt and pepper. Toward the end, stir in parsley. Taste and re-season as necessary.
Step 6
Serve and garnish with some extra parsley.
Recipe data from Spoonacular (spoonacular.com) · Original source
Read it through first
Skim all 6 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Supplied by Spoonacular's nutrition database.
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