Cauliflower Rice ~
This easy low-carb dish is light, flavorful, and ready to serve in 15 minutes or less!
I like to serve cauliflower rice as a side with Mexican-style dishes such as fajitas, tacos, or enchiladas.
It would also pair well with grilled veggie burgers or kabobs!
This recipe is very quick and easy, especially if you use pre-riced cauliflower.
If riced cauliflower is not available, you can always cut a whole head of cauliflower into florets then pulse in a food processor until the cauliflower is the texture of rice.
Ingredients for Cauliflower Rice:
- olive oil
- frozen corn
- red onion
- riced cauliflower
- sea salt
- ground black pepper
- cilantro
How to make this low-carb side dish:
Cook the aromatics. Into a medium-size skillet over medium heat, add the olive oil. When the oil is hot, add corn and onion. Cook for about 3 minutes, until onion is softened and fragrant.
Add cauliflower and seasonings. Stir in riced cauliflower, salt, black pepper, and 2 tablespoons of water. Continue cooking for an additional 3-5 minutes, until vegetables are tender and water is cooked off.
Add cilantro. Remove from heat and stir in the cilantro. Adjust seasoning to taste and serve hot.
Enjoy!
Can I use frozen cauliflower rice?
Yes!
I have made this recipe with fresh cauliflower as well as frozen. It works both ways.
If you use frozen riced cauliflower, follow the recipe as written, omitting the 2 tablespoons of water.
Can I prepare cauliflower rice ahead of time?
Yes and no.
If you’re working with a whole head of cauliflower, you can absolutely rice it a day in advance or freeze it for a later date.
This dish is best served right away so I wouldn’t do any more advance prep than that.
If you like this recipe, you may also enjoy these rice side dish recipes:
Cauliflower Rice with Cilantro and Corn
Ingredients
- 2 tablespoons olive oil
- 2 1/2 cups frozen corn
- 1/2 cup red onion diced
- 4 cups riced cauliflower
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/2 cup cilantro chopped
Instructions
- Into a medium-size skillet over medium heat, add the olive oil. When the oil is hot, add corn and onion. Cook for about 3 minutes, until onion is softened and fragrant.
- Stir in riced cauliflower, salt, black pepper, and 2 tablespoons of water. Continue cooking for an additional 3-5 minutes, until vegetables are tender and water is cooked off.
- Remove from heat and stir in the cilantro. Adjust seasoning to taste and serve hot.
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