Garlic and onion cauliflower rice
Garlic and onion cauliflower rice is a quick low-carb side dish made by sautéing riced cauliflower with garlic and onions for rich flavor. It cooks in under 15 minutes, making it a perfect accompaniment to any meal.
Cook time 5 min
Prep time 10 min
Ingredients:
4 cups cauliflower2 tbsp olive oil
6 garlic cloves
1 cup onion
1 dash salt
1 dash black pepper
Garlic and onion cauliflower rice is a quick and easy side dish that's perfect for any meal. This low-carb, flavorful alternative to traditional rice can be whipped up in minutes and pairs well with a variety of main dishes.
Instructions:
- If you are using a whole cauliflower, chop it into small florets.
- Place the florets in a food processor and pulse until they resemble rice grains. Alternatively, you can use pre-riced cauliflower from the store.
- Heat the olive oil in a large skillet over medium heat.
- Add the minced garlic and chopped onion to the skillet.
- Sauté for about 5 minutes, or until the onions are translucent and the garlic is fragrant. Stir occasionally to prevent burning.
- Add the riced cauliflower to the skillet with the garlic and onion.
- Stir well to combine all the ingredients.
- Season with a dash of salt and a dash of black pepper.
- Cook for an additional 5-7 minutes, stirring occasionally, until the cauliflower is tender and lightly browned.
- Taste and adjust seasoning if needed. You can add more salt and pepper to taste.
- Serve hot as a side dish with your favorite main course.
With just a few simple ingredients and steps, garlic and onion cauliflower rice is an excellent side dish to complement any meal. It's quick to prepare, healthy, and delicious, making it a fantastic option for both weeknight dinners and special occasions.
Garlic and onion cauliflower rice FAQ:
This recipe does not require baking; it is prepared on the stovetop. The total cooking time is about 10-12 minutes.
The cauliflower rice is done when it's tender and lightly browned. This typically takes about 5-7 minutes after adding it to the skillet.
Yes, you can store leftover cauliflower rice in an airtight container in the refrigerator for up to 3 days. Reheat it in a skillet over medium heat to warm through.
You can substitute olive oil with another cooking oil, such as avocado oil or coconut oil, depending on your preference.
Yes, using pre-riced cauliflower is a great time-saving alternative. Just skip the processing step and add it directly to the skillet.
Cooking Tips:
- Ensure the cauliflower is dry before processing it into rice to avoid a soggy texture.
- Use a food processor for uniformly riced cauliflower, but if you don’t have one, a box grater works just as well.
- Be mindful not to overcook the cauliflower rice to maintain its slightly crunchy texture.
- For added flavor, consider incorporating fresh herbs like parsley or cilantro.
- This dish can be stored in an airtight container in the fridge for up to 3 days.
Nutrition Facts
4 ServingsCalories 44kcal
Protein 2.56g
Carbohydrates 9g
Fiber 2.74g
Sugar 3.54g
Fat 7g
More recipes
Mashed potatoes with green onions and parmesan
Creamy mashed potatoes with green onions and parmesan cheese.
21 Apr 2026Roasted carrots and brussels sprouts with onion and butter
A simple roasted side with carrots and Brussels sprouts.
21 Apr 2026Garlic parmesan green beans
Enjoy crispy garlic parmesan green beans as a healthy side dish.
21 Apr 2026Spinach saute with brown butter and garlic
Quick sautéed spinach with brown butter and garlic.
21 Apr 2026