Photo: Pille R. Priske
Cauliflower Rice
5 ingredients
10 min + 20 min
2
openrecipes
It seems like cauliflower is the popular vegetable at the moment. I love it raw and made into rice. My version of this rice can also be made into fried rice with diced vegetables and egg. Or it can take the place of rice in a stuffed pepper. The best thing about cauliflower aside from its versatility is that it is available year round. Serving size will depend on the size of the cauliflower.
Estimated Nutrition (whole recipe, rough)
355
Calories
7g
Protein
28g
Fat
25g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Celery Seed | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 head Cauliflower, Cored
- 2 Tablespoons Refined Coconut Oil
- 1 whole Shallot
- 1 teaspoon Minced Garlic
- ½ teaspoons Celery Seed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes