Cauliflower Rice
A great side dish to serve alongside your protein or mop up all that heavenly sauce from your main meal or keto stew, coming in at 5.3g carbs per serving.
Servings 4 as a side dish
Calories 107kcal
Equipment
Ingredients
- 500 g cauliflower florets
- 2 TB unsalted butter
- 1/2 onion peeled and finely chopped
- 3 cloves garlic peeled and finely chopped
- salt and white pepper
Instructions
- Blitz the cauliflower florets (cut into small, equal-size pieces) in a food processor. (If you are using a mini food processor like I did, do this in two or three batches.) Set aside.
- Heat the butter in a large non-stick pan or wok and cook the onions and garlic over a low heat. You want them completely softened, not caramelised.
- Tip in all the blitzed cauliflower and increase the heat to high. Stirring continuously to ensure all the cauliflower is coated in the onion/garlic mixture.
- Cook for 5-10 minutes, then remove the pan from the heat.
- Season with salt and white pepper and serve as needed as a side dish.
Notes
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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Nutrition
Calories: 107kcal | Carbohydrates: 5.3g | Protein: 4.9g | Fat: 7.4g