Healthy Cauliflower Rice Recipes

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HEALTHY CAULIFLOWER FRIED "RICE" RECIPE BY TASTY



Healthy Cauliflower Fried

Here's what you need: cauliflower, sesame oil, garlic, ground beef, carrot, frozen peas, eggs, white pepper, soy sauce, green onion

Provided by Tasty

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 head cauliflower
1 tablespoon sesame oil
1 tablespoon garlic
½ lb ground beef, can substitute chicken, pork, shrimp, or tofu
1 cup carrot, diced
1 cup frozen peas
2 eggs
white pepper, to taste
3 tablespoons soy sauce
green onion, chopped, for garnish

Steps:

  • Break down a head of cauliflower in a food processor until it's the size of rice.
  • Heat sesame oil over high. Add garlic and fry until fragrant.
  • Add the beef, chicken, pork, shrimp or tofu and cook until 80% done.
  • Add carrots and cauliflower, stir until thoroughly incorporated. Mix in peas.
  • Push ingredients to the sides of the pan to create a well. Pour in 2 whisked eggs and let it set for 15 seconds. Scramble eggs and fold into the cauliflower rice.
  • Season with white pepper and stir in soy sauce.
  • Garnish with chopped green onions and serve.
  • Enjoy!

Nutrition Facts : Calories 311 calories, Carbohydrate 16 grams, Fat 16 grams, Fiber 5 grams, Protein 25 grams, Sugar 5 grams

HEALTHY CAULIFLOWER RICE



Healthy Cauliflower Rice image

Cauliflower can shine in many forms. This recipe shows how simple it is to turn the florets into a healthy, low-carb meal or side dish--our version has only about 1/4 of the carbohydrates in rice. With the olive oil and browned onions, the cauliflower has enough flavor to satisfy by itself, and it can also be a base for stir fries, beans and rice or anything else you would eat with rice.

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 (3/4 to 1 cup servings)

Number Of Ingredients 6

1 large head cauliflower, separated into 1-inch florets
3 tablespoons olive oil
1 medium onion, finely diced
Kosher salt
2 tablespoons fresh parsley leaves, finely chopped
Juice of 1/2 lemon

Steps:

  • Trim the cauliflower florets, cutting away as much stem as possible. In 3 batches, break up the florets into a food processor and pulse until the mixture resembles couscous.
  • Heat the oil in a large skillet over medium-high heat. At the first wisp of smoke from the oil, add the onions, and stir to coat. Continue cooking, stirring frequently, until the onions are golden brown at the edges and have softened, about 8 minutes. Add the cauliflower, and stir to combine. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes. Remove from the heat.
  • Spoon the cauliflower into a large serving bowl, garnish with the parsley, sprinkle with the lemon juice and season to taste with salt. Serve warm.

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