Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
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
- White cauliflower
- Vinegar
- Vegetable oil
- Salt
- White pepper
Directions
Use a knife to remove the cauliflower's green leaves.
Submerge the cauliflower head in water with vinegar. Soak for 5 minutes to 1 hour. Drain the cauliflower and dry well.
Use a grater with medium-sized holes to grate the cauliflower into rice-like bits.
Heat 2 tbsp vegetable oil in a frying pan . Add the riced cauliflower, and stir continuously for 3 minutes over low heat. This gives the cauliflower rice a texture similar to regular rice and helps to lessen the amount of water in it.
Add a dash of salt and some white pepper, then cover and cook for 1 minute.
Remove from the heat, season, and use as desired.