Riced cauliflower will soak up your favorite sauces and creates a nutrient rich addition to any dish.
- Cooking spray
- 1 head cauliflower
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped, fresh parsley OR
- 2 tsp dried parsley
Tip: Click on step to mark as complete.
- 1 Cut the cauliflower in to florets. In batches, add cauliflower to food processor (or blender) and gently pulse until cauliflower becomes the texture of rice. Be careful not to over-pulse.
- 2 Coat large skillet with cooking spray and add cauliflower, salt and pepper. Sautee over medium heat for 5 minutes until cauliflower is tender, stirring occasionally.
- 3 Top with chopped parsley.
Recipe copyright © 2016 American Heart Association. This recipe is brought to you by the American Heart Association's Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit heart.org/simplecooking.
|Total Fat||3.8 g|
|Saturated Fat||0.6 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||0.4 g|
|Monounsaturated Fat||2.5 g|
|Total Carbohydrate||7 g|
|Dietary Fiber||3 g|
1 vegetable, 1 fat
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