Low Carb Cauliflower Rice
Learn how to make cauliflower rice - the most popular side dish in keto or low carb cooking. This is the ultimate guide you need to make an easy and quick cauliflower rice dish that is full of flavor.
Equipment
- Grater or Food Processor
Ingredients
- 1 medium head of cauliflower
- 1 ½ tbsp butter
- 2 cloves garlic minced
- 1 tsp salt or to taste
- ½ tsp pepper or to taste
- ¼ cup chicken stock optional
Instructions
- Remove the outer layers of the cauliflower. Use a large knife to cut the bottom stem. Cut the cauliflower into half and then quarters. Then cut the middle stem off.
- Rice the cauliflower using a food processor or a box grater. Skip if you have frozen cauliflower rice.
- Heat butter in a large skillet on medium high heat. Add minced garlic and sauté until the raw smell disappears.
- Add the processed cauliflower, salt and crushed pepper. Cook for 5 minutes stirring occasionally. If it still looks raw and dry, sprinkle ¼ cup of chicken stock. Cover and cook for 2 minutes. Remove the lid and cook for additional 2 to 3 minutes until the cauliflower is tender.
- Adjust seasoning and serve.
Notes
- A medium head of cauliflower yielded 4 cups of raw cauliflower rice. Cooking will result in a slightly less yield and I was able to get 3.5 cups of cooked cauliflower rice.
- Store in the fridge for upto 3 days. And freezer for 3 months.
- Any uncooked grated cauliflower in the fridge will turn brown and stinky.
Nutrition
Serving: 100 g | Calories: 60 kcal | Total Carbs: 7 g | Protein: 2.7 g | Fat: 3 g | Saturated Fat: 2 g | Fiber: 3 g | Calcium: 68 mg | Net Carbs: 4 g
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