Cauliflower Rice with parsley & lemon
Take care not to overprocess when preparing the cauliflower for “rice”.
Makes: 4 servings (4 cups) Total time: 20 minutes
|5||5cups cauliflower florets|
|1||1Tbsp. unsalted butter|
|1||1Tbsp. olive oil|
|1||1tsp. minced fresh garlic|
|1||1tsp. kosher salt|
|1⁄2||1/2tsp. black pepper|
|2||2Tbsp. minced fresh parsley|
|1||1tsp. minced lemon zest|
Pulse cauliflower florets in a food processor until the size of rice.
Melt butter with oil in a skillet over medium. Stir in cauliflower, garlic, salt, and pepper. Cook, covered, until cauliflower is tender, stirring occasionally, 6–8 minutes. Stir in parsley and zest.
Per serving: 92 cal; 7g total fat (2g sat); 8mg chol; 522mg sodium; 7g carb; 3g fiber; 3g protein (3g sugars)