Lemon Garlic Cauliflower Rice
This Lemon Garlic Cauliflower Rice is a delicious low carb alternative to rice. It's gluten-free, vegetarian, and full of fresh lemon flavor, basil, garlic, and parmesan.
Servings: 4 cups
- 1 head cauliflower should make 4 cups "rice"
- 4 cloves garlic pressed or minced
- 1 1/2 tablespoons lemon juice
- 1/2 cup parmesan shredded
- 1 tablespoon Fresh basil finely chopped
- salt to taste
Break cauliflower into large florets, rinse well. Make sure to pull the leaves off.
Dry really really well with paper towels.
Place 1/2 of the cauliflower florets into your food processor.
Pulse until the cauliflower looks like rice or quinoa. Place the cauliflower into a large bowl and set aside.
Repeat with remaining cauliflower. You should end up with about 4 cups of "rice".
Heat 1 tablespoon olive oil over medium heat.
Once hot, add in riced cauliflower. Cook for 5 minutes or until desired texture has been reached.
In the last 30-60 seconds of cook time, stir in minced garlic.
Lower the heat and stir in parmesan, lemon juice, basil, and salt, to taste. Stir until the parmesan has melted.
Vegan? Use a vegan parmesan or simply omit the cheese!
Nutrition information is for the whole recipe!!
Serving: 1cup | Calories: 80kcal | Carbohydrates: 7g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 231mg | Potassium: 323mg | Fiber: 2g | Sugar: 2g | Vitamin A: 125IU | Vitamin C: 51.3mg | Calcium: 175mg | Iron: 0.6mg