Western · Keto
Cauliflower Rice
A 15-minute low-carb rice swap — riced cauliflower sautéed with olive oil and onion. Perfect base for stir-fries, bowls, or any saucy main.
Halal-friendly Vegetarian Easy
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Serves
- 4
6g Net carbs
3g Protein
8g Fat
110 Calories
Per serving
Ingredients
- 1 head (~600g) Medium cauliflower
- 2 tbsp Olive oil
- 1 Small onion, finely chopped (optional)
- 1 clove Garlic, minced (optional)
- 1 tsp Lemon juice (optional)
- 1 tbsp Fresh dill, chopped (optional)
- to taste Salt and black pepper
Method
- Cut cauliflower into florets. Pulse in a food processor (or grate) until it resembles rice — stop before it turns to puree.
- Heat olive oil in a large skillet over medium heat. Sauté onion (and garlic if using) until soft and translucent, 2-3 minutes.
- Add the riced cauliflower. Cook over medium heat for 5-7 minutes, stirring occasionally, until just tender. Don't overcook or it turns mushy.
- Season with salt and pepper. Stir in a few drops of lemon juice and dill if using, then remove from heat.
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