Cauliflower rice has become a go-to nutrition alternative to white rice for quite some time. Some people are skeptical of whether or not they’ll like it, let alone how to cook it. Once you get your hands on an easy peasy recipe like this, you’ll think twice about using white rice in your next side dish.
I love cauliflower rice for many reasons, but the top reason is that it’s so easy to make. Honestly, when I made it the first time, it lacked flavor (hence this recipe to the rescue). Cauliflower alone doesn’t pack much of a flavor punch and when you think about it, there’s a reason we use some kind of dip when eating it raw. When it’s cooked, the flavor story is the same.
What makes cauliflower rice so healthy?
Whether it’s cooked or not, cauliflower rice only has 25 calories per cup. With 90% of its weight being water, cauliflower is also known to be hydrating. As many of you know, I suffer with Vertigo and any foods that are hydrating help with Vertigo symptoms.
Also, if you happen to be among the number of people looking to cut carbs, you’ll be happy to know that cauliflower rice can be your new best friend. There are also quite a few other nutrients packed in cauliflower, such as:
- vitamins C, K, and B6
Your gut will thank you for eating this delicious plant because it’s known to feed healthy bacteria and promote digestive health while reducing inflammation. Overall, you can’t go wrong with adding some cauliflower rice to your diet, especially garlic-herb flavored!
How to Make Garlic Herb Flavored Cauliflower Rice
To make this delicious side, you’ll only need a head of fresh cauliflower, several cloves of garlic, olive oil, shallots, and Italian herbs. Have salt, pepper, and lemon on hand for added flavor.
- Start by removing the hard stems and leaves. Before you think about tossing them in the trash, hang on to them. The stems and leaves of cauliflower are edible and go great in stocks, soups, or grated into slaw.
- Grate the cauliflower head using a box grater or food processor. You’ll notice that it’s already starting to look like white rice. Heat your skillet with olive oil and add the shallots and garlic once it’s warm. Sautee until the shallots soften.
- Now you’re ready to add your grated cauliflower, cooking it for about 5 minutes until it reduces (remember it’s water-packed). Once it starts to turn a yellowish tint, add the Italian herbs, salt and pepper to taste, and some dried scallions.
Serve this yummy dish immediately with an optional lemon slice and a handful of sliced almonds.
What does garlic herb cauliflower rice pair well with?
Wondering what to pair this side dish with? Here are a few ideas:
On a side note: If you have any leftovers, they should last in the refrigerator for 3 to 5 days, covered. If you want to make a shredded batch and leave it uncooked, it can be stored in a freezer bag and frozen for 1 to 2 months.Print
A healthy, nutrient packed alternative to rice that goes great with any entrée
- 1 Head of Cauliflower
- 3 Cloves Garlic
- 1 Tbsp. Olive oil
- 2 Shallots, diced
- ½ Tbsp. Italian herbs (or 1 tsp oregano, parsley and basil)
- ½ teaspoon Sea salt
- ½ teaspoon ground black pepper
- Diced Scallions
- 1 Lemon, juiced
- Slivered almonds (optional)
- Grate the cauliflower using a food processor or a box grater, removing the harder stems and the leaves. Set aside.
- Heat a big skillet with olive oil. Once warm, add the shallots and garlic to the pan and sauté until the shallot softens.
- Add cauliflower rice and stir continuously for 5 minutes or until cauliflower starts to reduce. The cauliflower begin to turn yellow and tender. Add herbs, diced scallions, ground pepper and salt.
- Serve immediately with a drizzle of olive oil, lemon juice and slivered almonds, if using.