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Brazilian white rice is never plain: it is first sautéed with garlic and onion, which gives it a savory flavor and fluffy, separate grains. Here riced cauliflower gets the same treatment, becoming the perfect base for moqueca, stews and grilled meats. It cooks in 10 minutes.
Per serving: 81 calories · 4.8 g net carbs · 3 g protein · 5 g fat (calculated from the ingredients)
What You’ll Need
Ingredients
- 5 cups riced cauliflower (fresh or frozen)
- 1 1/2 tablespoons olive oil or avocado oil
- 2 tablespoons finely chopped onion
- 2 garlic cloves minced
- 1 bay leaf
- 3/4 teaspoon salt
Instructions
- If using fresh cauliflower rice, spread it on a clean towel and pat dry. If using frozen, cook it in a dry skillet first until the steam stops rising.
- Heat the oil in a large skillet over medium heat. Add the onion and cook for 2 minutes, then add the garlic and cook for 30 seconds, until fragrant.
- Add the cauliflower, bay leaf and salt and stir to coat every grain with the oil.
- Cook, stirring occasionally, for 5 to 6 minutes, until tender but not mushy. Remove the bay leaf and fluff with a fork.
Notes
Nutrition
About This Dish
Rice and beans, arroz e feijão, are the foundation of everyday Brazilian eating, served side by side at lunch in homes and restaurants across the country. The step of frying the rice with garlic and onion before adding water is called refogar, and it is the base of many Brazilian dishes. Rice became a staple in Brazil during the colonial era. The prato feito, or PF, the inexpensive set lunch sold in diners, almost always includes rice, beans, a meat, salad and sometimes farofa or fries.
This recipe is from The Ultimate Brazilian Keto Cookbook by Gisele Costello, Chapter 8: Vegetables & Sides (Iguaçu Falls). See all Brazilian recipes