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.
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 per serving
4 ServingsCalories 44kcal
Protein 2.56g
Carbohydrates 9g
Fiber 2.74g
Sugar 3.54g
Fat 7g
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