Cauliflower Rice

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 head cauliflower

¼ teaspoon kosher salt

¼ teaspoon red pepper flakes

¼ teaspoon garlic powder

¼ teaspoon ground cumin

Ground black pepper to taste

1 teaspoon butter (optional)

Directions

Rinse cauliflower and pat dry (it’s important for cauliflower to be as dry as possible). Break cauliflower head into large florets.

One a time, place each floret into a food processor and pulse for a few seconds to chop into rice-like pieces. Be careful not to over-pulse or you’ll wind up with pureed cauliflower.

Transfer each batch of “cauliflower rice” to a bowl until you finish the entire head. If you don’t have a food processor, you can create small, uniform pieces using the largest setting on a grater.

Warm a skillet liberally coated with nonstick oil spray over medium heat. Add the cauliflower rice, along with salt, red pepper flakes, garlic powder, cumin, black pepper and optional butter. Sauté, stirring occasionally, for 10 to 12 minutes.

Nutrition

• Calories: 35 kcal
• Sodium: 135 mg
• Total Carbohydrate: 7 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 3 g