Cauliflower Rice

Source: nomnompaleo.com
Course: Sides
Preperation time: 10min
Cooking Time: 10min
Serves: 6

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1 To Taste Salt 0 0 0 0 0 0 0 0
2 Tablespoon(s) Coconut Oil(s) 0 0 0 0 5 5 39 39
1 Head Cauliflower, Chopped 2 2 5 5 0 0 25 25
1 To Taste Aleppo Chile Finishing Salt 0 0 0 0 0 0 0 0
1 To Taste No Salt Seasoning Blend 0 0 0 0 0 0 0 0
1 Small Onion, Finely Chopped 1 1 9 9 0 0 40 40
2 Tablespoon(s) Butter 0 0 0 0 4 4 34 34
1 To Taste Pepper 0 0 0 0 0 0 0 0
Total: Approximate Nutrition Info, Per Serving: 3 14 9 137
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Instructions

  1. After chopping up the cauliflower…
  2. I threw the pieces into my Cuisinart food processor.
  3. I pulsed the contents until they were reduced to the size of couscous or rice grains. 
  4. Then, I sauteed the onions in the melted butter and coconut oil over medium heat until they were translucent. 
  5. When the onions were softened, I dumped in the cauliflower and stirred everything around to evenly distribute the fat and onions.
  6. I seasoned the “rice” with some Aleppo chile finishing salt and pepper. 
  7. Then, I covered the skillet and cooked the cauliflower for 5-10 minutes until softened. I tasted for seasoning and added some Trader Joe’s 21 seasoning salute and additional salt and pepper.
  8. You can totally change up the seasoning and customize it to your tastes. A head of cauliflower makes a lot of rice (~ 6 servings) so I have a base for a bunch of packed lunches. Yay!
Visit nomnompaleo.com for the full instructions.

Notes


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