Cauliflower rice

Cauliflower Rice

Ingredients: Makes 5 servings

• 2 bags frozen cauliflower rice (12 oz each)

• Optional: 8.5 oz cooked jasmine rice

  • (For best results, I recommend microwave or leftover rice, but freshly cooked works too.

• 1/2 white onion, finely diced

• 2 cloves garlic, minced

• 1 tsp oil (olive, avocado, or neutral oil)

• Seasonings: Salt, pepper, garlic powder, onion powder, chicken bouillon, turmeric (optional, for color)

Instructions:

1. Prep the cauliflower rice

   • Microwave the frozen cauliflower rice according to package directions. Drain any excess fluids.

   • Optional: Once cooked, transfer it to a cheesecloth or clean kitchen towel and squeeze out as much excess water as possible. This step will speed up the cooking process.

2. Sauté the aromatics

   • Heat a large pan over medium heat. Add the oil and diced onion. Sauté until fragrant and softened, about 2–3 minutes.

   • Add the garlic and cook for another 30 seconds to 1 minute, until the onion is translucent and the garlic is fragrant.

3. Cook the cauliflower rice

   • Add the drained cauliflower rice to the pan. Sauté, stirring frequently, until it’s reduced in size and turns lightly golden brown.

   • Note: this can take several minutes and it will depend on how much moisture is in the cauliflower rice. Keep stirring to prevent burning.

4. Season

   • Season with salt, pepper, garlic powder, onion powder, and a small amount of chicken bouillon.

   • Optional: If you want a yellow color, sprinkle in a bit of turmeric and stir well.

5. Optional: Add jasmine rice

   • If using cooked jasmine rice, add it to the pan and stir until evenly incorporated with the cauliflower rice.

   • Cook for another 1–2 minutes, until everything is well combined and heated through.

6. Serve

   • Taste and adjust seasoning as needed. Serve hot as a side dish or base for your favorite meals.

Macros (with jasmine rice): 129 kcal, 25 g/carbs, 5 g/protein, 2 g/fat, 4 g/fiber