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Sautéed Cauliflower Rice

Notes

Recipe Notes

  • Use as a side dish or as a base for stir-fries, chili or anything you might eat with rice.
  • Add any sautéed or roasted vegetables.
  • Top with grated or crumbled cheese.
  • Freeze extra lemon or lime juice to use later.

Ingredients

1 Tablespoon vegetable oil

1/2 cup diced onion

1 clove garlic, minced or 1/4 teaspoon garlic powder

1 medium cauliflower, grated or finely chopped (4 to 5 cups)

1/2 teaspoon salt

1/4 teaspoon pepper

1 Tablespoon lemon juice or lime juice (optional)

2 Tablespoons chopped fresh parsley or cilantro (optional)

Directions

1. Wash hands with soap and water.

2. Heat oil in a large skillet or saucepan on medium heat. Add onion and cook until soft, 3 to 5 minutes.

3. Add garlic, cauliflower, salt and pepper. Stir until cauliflower is tender, 3 to 5 minutes.

4. Stir in lemon juice and sprinkle with parsley, if desired. Serve warm.

5. Refrigerate leftovers within 2 hours.

Notes

  • Use as a side dish or as a base for stir-fries, chili or anything you might eat with rice.
  • Add any sautéed or roasted vegetables.
  • Top with grated or crumbled cheese.
  • Freeze extra lemon or lime juice to use later.
Recipe Image for Sautéed Cauliflower Rice
Prep time: 15 minutes
Cook time: 10 minutes
Makes: 4 cups
Nutrition Facts: View Label

Comment

I love cauliflower so many ways, including sauteed like this. The cauliflower rice cooks very quickly and is a nice base for other vegetables and sauces.