This rice is not rice at all, it’s cauliflower! Pulsing raw cauliflower in a food processor transforms it into a rice-like dish that’s perfect for packing an extra serving of veggies into your meal. This recipe comes to us from Nancy of Spicie Foodie.
For the Cauliflower Rice:
- 1 small head of cauliflower
- boiled water
- a bit of oil
- black pepper and sea salt to taste
For the Stir Fry:
- 2 portobello mushrooms, thinly sliced
- 1 large red bell pepper, thinly sliced
- 1 large yellow bell pepper, thinly sliced
- 1 medium onion, cut into ¼s
- 3 garlic cloves, minced
- handful of fresh basil leaves
- olive oil or vegetable oil of choice
- soy sauce, to taste
Fir the Cauliflower Rice:
Thoroughly clean the head of cauliflower and pat dry. Cut into florets and discard thick stalks.
In a food processor, pulse until you achieve small granules that resemble rice. Or, using a box grater, grate the florets into rice like granules.
Pour the riced cauliflower into a large bowl, then pour over enough boiled water to cover. Allow to sit for 4 minutes or until softened, then drain. Try to make sure nearly all of the liquid has drained off.
Add a bit of oil to a pan and saute the drained cauliflower for a few minutes. Gently mix in some ground black pepper and sea salt, then set aside.
For the Stir Fry:
Heat the oil, and once warm cook onions until soft and translucent. Add the peppers, mushrooms and garlic, cook until the vegetables begin to soften or to desired tenderness. Add a splash or as much soy sauce as desired, then add the basil leaves. Cook for another few minutes.
Serve the stir fried vegetables over the rice and enjoy!
Peppered Cauliflower Rice with Vegetable Stir Fry
Servings per Recipe: 2Amount per Serving
Calories from Fat: 88
Total Fat: 10g
Saturated Fat: 2g
Dietary Fiber: 12g
Vitamin A: 103%
Vitamin C: 667%
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.