Cauliflower Rice

Cauliflower Rice

Cauliflower Rice

By maplewoodroad
15 minutes

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Details
  • Servings:   1
  • Calories:   456
  • Protein:   15g
  •  
  • Fiber:   16g
  • Sugar:   15g
  • Carb Total:   27g
  •  
  • Saturated:   5g
  • Fat Total:   31g
  •  
  • Vegan:   True
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   8 Points
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Cuisine
  • side dish
Comments
Ingredients
  • 1 (1-1/2 lb) head of cauliflower
  • 2 Tbsp extra-virgin olive oil
  • 1 leek, finely chopped (about 1/2 c)
  • 1/4 tsp each of salt and pepper (more to taste)
  • 1/2 c flat leaf Italian parsley, roughly chopped
Instructions

Cut cauliflower into chunks, rinse in colander, and pat dry.

Pulse in the food processor for about 20 seconds.

Over medium-high heat, heat up extra-vigin olive oil and sauté a finely chopped leek for 2 minutes.

Add uncooked cauliflower rice and stir occasionally for about 4 minutes. If you cook the cauliflower rice for too long it’ll become a) mushy and b) bitter.

Season with ¼ tsp each of salt and pepper. Toward the end, stir in parsley. Taste and re-season as necessary.

Serve and garnish with some extra parsley.

View original preparation instructions

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