Cauliflower Rice Pilaf
For a change of pace, and a new way to enjoy your veggies, swap your brown rice with this finely chopped cauliflower "rice."
Servings
6 servings
Prep Time
20 minutes
Total Time
20 minutes
Ingredients
- 6cups cauliflower florets (about 1 head)
- 3tablespoons extra-virgin olive oil
- 2cloves garlic, minced
- 1/2teaspoon salt
- 1/4cup toasted sliced almonds
- 1/4cup chopped fresh herbs, such as chives, parsley, cilantro and/or basil
- 2teaspoons lemon zest
Instructions
- Pulse cauliflower florets 2 cups at a time in a food processor until chopped into rice-size pieces.
- Heat oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add the cauliflower rice, sprinkle with salt and cook, stirring, until softened, 3 to 5 minutes. Remove from heat. Stir in almonds, herbs and lemon zest.
Tips
Refrigerate raw cauliflower “rice” (Step 1) for up to 3 days.
Nutrition Facts
Per serving (recipe makes 6 servings)
| Calories | 114.42kcal |
|---|---|
| Carbohydrate Total | 6.71g |
| Total Sugars | 2.28g |
| Added Sugars | 0g |
| Fiber | 2.79g |
| Total Fat | 9.23g |
| Saturated Fat | 1.27g |
| Mono Saturated Fat | 7g |
| Cholesterol | 0mg |
| Sodium | 226.62mg |
| Protein | 3g |
| Potassium | 360.79mg |
| Calcium | 39.34mg |
| Folate | 64.72mcg |
| Iron | 0.68mg |
| Omega-6 | 1g |
| Trans Fatty Acid | 0g |
| Vitamin A | 109.63IU |
| Vitamin C | 54.42mg |
| Vitamin E | 3mg |
| Phosphorus | 68.15mg |
| Vitamin B3 | 1mg |
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