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Gluten-Free Paleo Cauliflower "Rice"

  • Prep 35 min
  • Total 35 min
  • Servings 4

This simple side uses cauliflower as a stand-in for rice, but after tasting this substitution, you may become a cauliflower convert! MORE + LESS -

Ingredients

4
cups cauliflower florets
2
tablespoons olive oil
1/2
cup chopped green onions (8 medium)
1/2
teaspoon sea salt flakes
1/4
cup reduced-sodium chicken broth
2
tablespoons chopped fresh parsley
1
tablespoon fresh thyme leaves

Steps

Hide Images
  • 1
    In food processor, place 1 cup of the cauliflower. Cover, and pulse until coarsely ground to the size of grains of rice. Transfer to large bowl; repeat in three more batches with remaining cauliflower. There should be about 3 1/2 cups processed cauliflower.
  • 2
    Place 12-inch skillet over medium-high heat until hot. Add 1 tablespoon of the oil, then add green onions and salt. Cook 1 to 2 minutes or until green onions soften. Add remaining 1 tablespoon oil and the cauliflower; toss to coat. Cook 4 to 6 minutes or until lightly toasted and dried out.
  • 3
    Add chicken broth. Heat to simmer until all liquid evaporates. Stir in parsley and thyme.

Expert Tips

  • Be careful not to over-process the raw cauliflower in the food processor. You'll end up with more of a couscous than a rice if you take it too far.
  • Experiment with different flavors and herbs based on what you're serving with the cauliflower. For example, try green onions and cilantro when serving with Mexican cuisine.
  • Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
360mg
15%
Potassium
370mg
11%
Total Carbohydrate
7g
2%
Dietary Fiber
2g
10%
Sugars
2g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
50%
50%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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