Description
Light and fluffy cauliflower rice sautéed with garlic and olive oil, perfect as a versatile low carb side dish.
Ingredients
Scale
- 1 large head cauliflower, about 2 pounds, trimmed and cut into florets
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Pulse cauliflower florets in a food processor until they resemble rice sized grains.
- Heat olive oil in a large skillet over medium heat.
- Add minced garlic and sauté for about 30 seconds until fragrant.
- Add cauliflower rice, salt, and black pepper to the skillet.
- Cook for 5 to 8 minutes, stirring occasionally, until tender and moisture has evaporated.
- Remove from heat and stir in fresh parsley if using.
- Serve warm.
Notes
- Cook uncovered to allow excess moisture to evaporate.
- Do not overprocess the cauliflower to avoid mushy texture.
- Reheat in a skillet rather than microwave for better texture.
Nutrition
- Serving Size: 1 serving
- Calories: 90
- Sugar: 4g
- Sodium: 220mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg