Cauliflower is a versatile vegetable you can steam, puree, roast, stir fry, and even eat raw. It gets overlooked because it has a mild flavor and it isn't bright and colorful. If you're not eating cauliflower on a regular basis your missing out on vital nutrients like fiber, Vitamin C, Vitamin K and B vitamins. Cauliflower rice is a tasty, simple and healthy way to increase your vegetable intake. I prepared cauliflower rice for the first time several months ago and I immediately knew I was going to make this over and over again. This dish is a low carb alternative to rice and can be used for stir fries, mixed with beans, or anything else you would eat with rice.
Ingredients
- 1 large head cauliflower, separated into 1-inch florets
- 2 tablespoons extra virgin olive oil
- 2 teaspoons sea salt (I used iodized sea salt)
- 2 tablespoons fresh parsley, chopped
- 2 fresh garlic cloves, minced
Instructions
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Trim the cauliflower florets and cut off the stems. Break up the florets into a food processor in 4-5 batches and pulse until the mixture is finely crushed.
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Heat the oil in a large skillet over medium-high heat. Add the salt and garlic and stir 2 minutes.
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Add the cauliflower and stir gently until the cauliflower softens, about 5 minutes. Remove from heat.
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Add the parsley and serve warm.
The Lifestyle Dietitian Notes
*Feel free to add any other spices besides salt.
*Watching your sodium intake? Replace a teaspoon of salt with half a fresh lemon. Sprinkle the lemon juice to the cauliflower rice after it is cooked. Mixed thoroughly.
