Riced cauliflower is a great alternative to regular rice and grains, especially if you are watching your waistline. Here is a simple, quick recipe that you can have on the table in 10-15 minutes. Serve with a side of protein of your choice and a salad, and you have a well-rounded meal.
In this version, I used Trader Joe’s frozen riced cauliflower, which I kept on hand for quick week day meal prep.
Ingredients:
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
4 oz sliced baby bella mushrooms
1 bag frozen Organic Trader Joe’s Riced Cauliflower (12 oz)
1 teaspoon dry dill weed
Method:
- Heat pan on low heat.
- Add extra virgin olive oil once pan is hot. Heat oil for one minute.
- Add minced garlic and mushrooms
- Cover and increase heat to low-medium.
- Cook for 10 minutes, stirring occasionally.
- Add dill weed at the end.
- This will result in an “al dente” consistency.
- If you prefer it cooked softer, you can cook covered for additional 5 minutes.
Nutrition Facts
Servings: 2
| Amount per serving | |
Calories |
179 |
| % Daily Value* | |
| Total Fat 14g | 18% |
| Saturated Fat 2g | 10% |
| Cholesterol 0mg | 0% |
| Sodium 57mg | 2% |
| Total Carbohydrate 9.9g | 4% |
| Dietary Fiber 3.2g | 11% |
| Total Sugars 3.1g | |
| Protein 7.4g | |
| Vitamin D 10mcg | 50% |
| Calcium 67mg | 5% |
| Iron 1mg | 3% |
| Potassium 569mg | 12% |
Recipe analyzed by Verywell