Time: 25 min.
Complexity: easily
Servings: 4

With this recipe, you can easily transform cauliflower into an easily digestible, low-calorie, and low-carb side dish that can replace rice or any other grain. This vegetable rice contains only ¼ of the carbs found in regular rice. Olive oil, fried onions, fresh herbs, and a squeeze of lemon juice enrich the cauliflower's flavor so it can be eaten on its own. Cauliflower rice can also be served with meat, chicken, fish, or any main dish that typically goes with rice.

Ingredients:

• 1 large head of cauliflower, divided into 2.5 cm florets.
• 3 tbsp. l. olive oil
• 1 medium onion, diced into small cubes
• 2 tbsp parsley leaves, finely chopped
• Juice of half a lemon

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

cauliflower, lemon juice

We recommend

Preparation:

Step 1
• Trim the cauliflower florets, removing as many stems as possible. Process the florets in a food processor in 3 batches until the cauliflower resembles couscous.
Step 2
• Heat the olive oil in a large skillet over medium-high heat. Once the oil begins to smoke, add the onion and stir to coat. Continue to cook, stirring frequently, until the onion is crisp-brown and softened, about 8 minutes. Add the cauliflower and stir. Season with 1 teaspoon of salt and continue to cook, stirring frequently, until the cauliflower is softened, 3-5 minutes. Remove from heat.
Step 3
• Transfer the cauliflower to a large serving bowl, sprinkle with parsley, drizzle with lemon juice, and season with salt to taste. Serve warm.

Votes: 19