Sautéed Cauliflower Rice
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Ingredients
- 1 tablespoon vegetable oil
- 1/2 cup diced onion
- 1 clove garlic, minced (or 1/4 teaspoon garlic powder)
- 1 medium cauliflower (grated or finely chopped, 4 to 5 cups)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice or lime juice (optional)
- 2 tablespoons chopped fresh parsley or cilantro (optional)
Instructions
- Wash hands with soap and water.
- Heat oil in a large skillet or saucepan on medium heat. Add onion and cook until soft, 3 to 5 minutes.
- Add garlic, cauliflower, salt, and pepper. Stir until cauliflower is tender, 3 to 5 minutes.
- Stir in lemon juice and sprinkle with parsley, if desired. Serve warm.
Nutrition
| Calories | 76 |
|---|---|
| Protein | 3 g |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 336 mg |
| Carbohydrates | 10 g |
| Dietary Fiber | 3 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Food Hero Oregon State University Cooperative Extension Service