456 kcalCauliflower Rice
15 min serves 1
VeganGluten-FreeDairy-Free
15gprotein42gcarbs30gfat
Ingredients
- •1½ lb cauliflower
- •2 Tbsp olive oil
- •½ cup leek
- •¼ tsp salt
- •¼ tsp pepper
- •½ cup flat leaf parsley
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Method
Adapted from maplewoodroad.com
- Cut cauliflower into chunks, rinse in colander, and pat dry.
- Pulse in the food processor for about 20 seconds.
- Over medium-high heat, heat up extra-vigin olive oil and sauté a finely chopped leek for 2 minutes.
- Add uncooked cauliflower rice.
- Stir occasionally for about 4 minutes.
- If you cook the cauliflower rice for too long it’ll become a) mushy and b) bitter.
- Season with ¼ tsp each of salt and pepper.
- Toward the end, stir in parsley. Taste.
- Re-season as necessary.
- Serve and garnish with some extra parsley.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo by Live Better AI. Adapted from maplewoodroad.com.