Cauliflower. Rice it, mash it, make wings out of it…what can’t it do?
Cauliflower is hands down the most versatile, non-starchy veggie on the block. The possibilities are literally endless, but my one of my absolute favorite ways to prepare it is by making cauliflower rice. I eat this Garlic Cauliflower Rice probably once a day on average. Sometimes I top it with stir-fry veggies, and other times I use it as a side to my fish or chicken. Its pretty adaptable to any dish.
To make the process easier on myself, I like to buy my cauliflower already riced. You can typically find it in the produce section of any grocery store. For this recipe, I use a 1 lb bag.
And to keep my calories low, I use my favorite Trader Joe’s olive oil spray. It’s the only spray I have found without propellants or fillers that isn’t insanely overpriced.
Low-carb, low-calorie and gluten, grain and dairy free, this dish is the perfect addition to any diet. My 3 year old even loves it and asks for it regularly.
Pair it as a side to meat or eat it on its’ own, this cauliflower rice is so full of flavor, it will have you going for seconds…or thirds.
- 1 16 oz. bag of riced cauliflower
- Trader Joe’s Olive Oil Spray, or 1 Tbsp. regular olive oil
- 1/2 sweet onion; coarsely chopped
- 3 larger cloves of garlic; finely chopped
- 1 small bundle green onions; finely sliced
- Pink Himalayan Salt to taste
- In a large saute pan, spray a little bit of olive oil and cook onions until tender.
- Add in garlic and saute until fragrant, or about 1 minute, stirring continuously to make sure it doesn’t burn.
- Add in cauliflower rice and spray with olive oil once again to evenly coat the rice.
- Stir to thoroughly mix in the onions and garlic.
- Cook rice on medium-high heat, stirring occasionally until cauliflower is tender (about 10 minutes).
- Add in sliced green onions and season with pink Himalayan salt to taste.