Cumin cauliflower rice
For people who are reducing their carbohydrate intake (for example, following a ketogenic or Paleo diet) or trying to increase their intake of vegetables, cauliflower rice is a great option. You can eat it any way you eat rice — plain, spiced, for a grain salad or grain bowl, or as a base for fried “rice.”
Most recipes call for ricing the cauliflower using a food processor, however, using a box grater produces a more consistent texture.
Servings: 4
Ingredients
- 1 head cauliflower (about 1 pound), or 1/2 head each of 2 different colors of cauliflower
- 2 tablespoons coconut oil
- 1 medium onion, diced (about 1 cup)
- 1 teaspoon cumin seeds
- 1/4 teaspoon salt, to taste
- 1/4 teaspoon coarsely-ground black pepper, to taste
- 1/4 cup coarsely chopped cilantro (optional)
Directions
- Wash and dry a whole cauliflower. Cut it in half so that it’s easier to hold, then grate, using the large holes of a box grater.
- In a large frying pan over medium heat, heat coconut oil. Add onion and cumin seed and sauté approximately 10 minutes, or until soft.
- Raise the heat to medium-high. Add the prepared cauliflower to the cooked onions in the frying pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is just slightly tender. Season with salt and pepper and garnish with cilantro, if desired.
Nutrition information (per serving)
- Serving size: 1 cup
- Calories: 130
- Total fat: 7 g
- Saturated fat: 6 g
- Cholesterol: 0 mg
- Sodium: 210 mg
- Total carbohydrate: 13 g
- Dietary fiber: 5 g
- Total sugars: 5 g
- Protein: 4 g