Cauliflower Rice

Grated cauliflower sautéed with onion and garlic and freshened with parsley. A light side served in place of rice alongside meat or chicken.

Ingredients

• 1000 g (1 medium head) cauliflower
• 80 g (1 small) onion
• 6 g (2 cloves) garlic
• 25 g (2 tbsp) olive oil
• 10 g (2 tsp) butter
• 15 g (a few sprigs) parsley
• 6 g (1 tsp) salt
• 1 g (¼ tsp) black pepper

Instructions

1. 1

   Wash and thoroughly dry the cauliflower; pulse the florets in a food processor or grate on the large holes of a box grater into rice-sized pieces.

2. 2

   Finely chop the onion and garlic, and chop the parsley.

3. 3

   Heat the olive oil and butter in a large skillet over medium heat; cook the onion for 4-5 minutes until soft, add the garlic and stir for 1 minute.

4. 4

   Add the cauliflower and cook uncovered over medium-high heat, stirring now and then, for 6-8 minutes until tender and lightly golden.

5. 5

   Season with the salt and black pepper, take off the heat, stir in the parsley and serve hot.

Nutrition

Per serving