WHAT TO PUT ON CAULIFLOWER RICE RECIPES

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KETO CAULIFLOWER FRIED RICE - JUST LIKE TAKEOUT! - KETOCONNECT



Keto Cauliflower Fried Rice - Just Like Takeout! - KetoConnect image

Whip up a delicious batch of our cauliflower fried rice for your next asian inspired dish!

Provided by Matt Gaedke

Categories     Side Dish

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 10

1 head cauliflower
1/2 cup Frozen Peas/Carrots (Use any veggies you like!)
1 tbsp ghee
2 large eggs
1 tbsp Sesame Seeds
2 tsp Sesame Oil
1 tbsp liquid aminos
1/2 cup white onion
1 tbsp minced garlic
salt/pepper

Steps:

  • Break cauliflower into small pieces and place in processor.
  • Pulse until desired "rice" consistency.
  • Heat a skillet over medium-high heat and add ghee.
  • Place pulsed "rice" into pan and flatten out over entire surface. Allow to cook through for 10 minutes (cauliflower should brown/get crispy).
  • Stir rice and add onion, garlic, peas and carrots, and season with salt and pepper.
  • Continue to cook and stir over medium-high heat for 5 minutes.
  • Push "rice" to one side of pan, grease the empty half and crack two eggs into pan.
  • Combine eggs and "rice" until eggs are cooked through.
  • Add soy sauce and sesame oil and combine well.
  • Turn off heat and garnish with sesame seeds. Serve warm and enjoy!

Nutrition Facts : Calories 153.25 kcal, CarbohydrateContent 12 g, ProteinContent 7.3 g, FatContent 9.25 g, FiberContent 4.25 g, ServingSize 1 serving

GARLIC HERB CAULIFLOWER RICE - INSPIRED TASTE



Garlic Herb Cauliflower Rice - Inspired Taste image

Cauliflower rice is a versatile and healthy side dish. For the best tasting riced cauliflower, it needs help from other flavors. In this herby version, we kick up the flavor with butter, lots of fresh herbs, fresh lemon juice, and garlic. For some extra crunch and texture, I love stirring in some roasted sliced almonds. You can leave these out or substitute other nuts.

Provided by Adam and Joanne Gallagher

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield Makes 8 (1/2 cup) servings

Number Of Ingredients 8

1 medium head cauliflower or 16 ounces store-bought cauliflower rice
1/2 cup sliced almonds
2 tablespoons butter or substitute extra virgin olive oil
2 cloves garlic, minced
1/4 teaspoon fine sea salt
Freshly ground black pepper, to taste
3/4 cup chopped fresh herbs like parsley, dill, cilantro, and basil
1 tablespoon lemon juice or more to taste

Steps:

  • To turn a head of cauliflower into rice, there are two options. Use a food processor or use a box grater.
  • If using a food processor, cut the head of cauliflower into medium chunks and remove the core. Working in batches, add the cauliflower to the bowl of a food processor and pulse until the cauliflower is broken down into very small bits that resemble rice (see photo above).
  • If using a box grater, cut the head of cauliflower into quarters and remove the core. Use the medium-sized holes to grate each quarter into small bits resembling rice.
  • Optional step, for the best cauliflower rice, before cooking, transfer the riced cauliflower to a clean dish towel and press to remove excess moisture.
  • Add the almonds to a large skillet over medium heat. Stir the almonds around the pan until they are fragrant and lightly toasted, about 3 minutes. Keep a close eye on the nuts since they do toast quickly. Transfer the toasted almonds to a bowl and save for later.
  • Return the skillet to the heat and add the butter. When the butter is melted and bubbling, stir in the garlic. Cook the garlic, stirring it around the pan, until fragrant, about 30 seconds.
  • Add the cauliflower rice, salt, and a few grinds of black pepper. Cook, stirring every once and a while, until the cauliflower rice is crisp-tender and starts to turn light brown in places, 7 to 10 minutes.
  • Take the skillet off of the heat, and then stir in the fresh herbs, lemon juice, and toasted almonds. Taste then adjust with additional salt, pepper or lemon juice.

Nutrition Facts : ServingSize 1/2 cup, Calories 94, FatContent 6.5g, SaturatedFatContent 2.3g, CholesterolContent 8.3g, SodiumContent 222.7mg, CarbohydrateContent 8g, FiberContent 2.9g, SugarContent 1.8g, ProteinContent 3.4g

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