Paleo-Friendly Cauliflower Rice Recipe - dummies

Paleo-Friendly Cauliflower Rice Recipe

By Melissa Joulwan, Kellyann Petrucci

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.

[Credit: ©]
Credit: ©

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

  1. 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.

  2. 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.

  3. 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.