Paleo-Friendly Cauliflower Rice Recipe
Generally speaking, the brighter or darker the color of the vegetable, the better it is for you. But don’t be fooled by cauliflower’s pale color; it packs a nutritional wallop. Loaded with vitamin C, cauliflower is a rich source of antioxidants, including beta carotene and other phytonutrients.
It also helps fight inflammation, thanks to high amounts of vitamin K and omega-3 fatty acids, and it’s a good source of thiamine (B1), riboflavin (B2), folic acid (B9), phosphorus, and potassium.
Garnished with paprika
Preparation time: 10 minutes
Cook time: 10 minutes
Yield: 4–6 servings
1 large head fresh cauliflower
1-1/2 tablespoons coconut oil
1/2 medium onion, diced (about 1/2 cup)
1 clove garlic, minced (about 1 teaspoon)
Salt and ground black pepper to taste
Break the cauliflower into florets, removing the stems. Place the florets in a food processor and pulse until the cauliflower looks like rice, about ten to fifteen 1-second pulses. You may need to do this step in two batches.
Heat a large skillet over medium heat, about 3 minutes. Add the coconut oil and allow it to melt. Add the onion and garlic, and cook gently until the onions are translucent, about 7 minutes.
Add the riced cauliflower to the pan and sauté until the cauliflower is tender, about 5 to 7 minutes. Taste and season with salt and pepper.
Per serving: Calories 106 (From Fat 50); Fat 6g (Saturated 5g); Cholesterol 0mg; Sodium 209mg; Carbohydrate 13g; Dietary Fiber 6g; Protein 5g.