Cauliflower Rice

Cauliflower Rice

1 Review
From the EatingWell Kitchen

When cauliflower is pulsed in a food processor, it magically turns into a vegetable that really resembles white rice. In this easy recipe, cauliflower rice is made into an herbed pilaf.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 4 cups cauliflower florets
  • ¼ cup extra-virgin olive oil
  • ½ teaspoon salt
  • 1 cup chopped herbs, such as chives, parsley, cilantro, and/or basil

Preparation

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  1. Pulse cauliflower in a food processor until chopped into rice-size pieces.
  2. Heat oil in a large skillet over medium-high heat. Add cauliflower and salt. Cook, stirring occasionally, until the cauliflower is softened, about 5 minutes. Remove from heat and stir in herbs.

Nutrition information

  • Serving size: ½ cup each
  • Per serving: 164 calories; 14 g fat(2 g sat); 3 g fiber; 7 g carbohydrates; 3 g protein; 87 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 131 IU vitamin A; 73 mg vitamin C; 35 mg calcium; 1 mg iron; 335 mg sodium; 448 mg potassium
  • Nutrition Bonus: Vitamin C (122% daily value), Folate (22% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 3 fat, 1½ vegetable

Reviews 1

June 17, 2017
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By: Terri Simoes
I've made this recipe as it was written and it was quite good. Now, however, I use it as a base, and add more to it. Today it is less herbs, garlic and shredded zucchini. Yummy
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