Servings: 4 servings
Calories: 81kcal
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
Moisture is the enemy of fluffy cauliflower rice. Do not cover the pan, because trapped steam turns the cauliflower soft and watery. A wide skillet gives the best results.
Chef's Tip: Let the cauliflower sit undisturbed for a minute or two at the end so a few grains turn lightly golden for extra flavor.
Keto Swap: White rice, the daily staple on Brazilian plates, is replaced with riced cauliflower. The sauté with garlic and onion, called refogado, is exactly the same.
Success Tip: Make a big batch on Sunday; it reheats in minutes for lunches all week.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 81kcal | Protein: 3g | Fat: 5g | Fiber: 2.7g
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