Cauliflower-Rice
I made this dish to substitute my rice on my low-carb eating plan. I hate this with my collar greens and it was delicious.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
gluten free
red meat free
shellfish free
dairy free
vegan
vegetarian
pescatarian
- salt to taste
- 1/2 medium onion
- 2 tbsp. olive oil
- 1 head of cauliflower
- 2 tbsp. minced garlic
- 1/2 sweet pepper (any color)
- 1 tbsp. caribbean green seasoning
- 1 tsp. vegetable seasoning
- Carbohydrate 1.56479444444445 g
- Cholesterol 0 mg
- Fat 0.777452777777777 g
- Fiber 0.545222226315076 g
- Protein 0.400733333333334 g
- Saturated Fat 0.117774166666667 g
- Serving Size 1 1 (29g)
- Sodium 32.4878333333333 mg
- Sugar 1.01957221812937 g
- Trans Fat 0.646663333333333 g
- Calories 14 calories
Cut up onion and peppers very small and set aside. Put cauliflower in food processor or blender and pulse until it’s the size of rice. Oil pan and cut onion and peppers for 3-5 minutes. Add cauliflower to pan and stir occasionally to ensure there’s no sticking. Add salt and vegetable seasoning and cook for 8 mins (firm) and longer if a softer texture I desired.
