gluten-freevegandairy-freequickside dishvegetarian

Cauliflower Rice

Name: Cauliflower Rice
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Ingredients: 1 (1-1/2 lb) head of cauliflower; 2 Tbsp extra-virgin olive oil; 1 leek, finely chopped (about 1/2 c); 1/4 tsp each of salt and pepper (more to taste); 1/2 c flat leaf Italian parsley, roughly chopped

By Maplewood Road15 min1 servings

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 456 calories, 15g of protein, and 30g of fat each. For $5.23 per serving, this recipe covers 39% of your daily requirements of vitamins and minerals. It works best as a side dish, and is done in approximately 15 minutes. A mixture of cauliflower, olive oil, flat leaf parsley, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by spoonacular

Instructions

1
Cut cauliflower into chunks, rinse in colander, and pat dry.
2
Pulse in the food processor for about 20 seconds.
3
Over medium-high heat, heat up extra-vigin olive oil and sauté a finely chopped leek for 2 minutes.
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.
5
Season with ¼ tsp each of salt and pepper. Toward the end, stir in parsley. Taste and re-season as necessary.
6
Serve and garnish with some extra parsley.