Description
A low-carb alternative to traditional rice made from finely grated cauliflower.
Ingredients
Scale
- 1 medium head of cauliflower
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Remove the leaves and stem from the cauliflower and break it into florets.
- Grate the florets using a box grater or pulse them in a food processor until fine.
- Heat olive oil in a large skillet over medium heat.
- Add the grated cauliflower to the skillet and season with salt, pepper, and garlic powder.
- Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender but not mushy.
- Remove from heat and serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Optional: Add other seasonings or vegetables to enhance flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 25
- Sugar: 2 grams
- Sodium: 200 milligrams
- Fat: 2 grams
- Saturated Fat: 0 grams
- Unsaturated Fat: 2 grams
- Trans Fat: 0 grams
- Carbohydrates: 5 grams
- Fiber: 2 grams
- Protein: 2 grams
- Cholesterol: 0 milligrams