Description
Tasty cauliflower rice pilaf is a quick side dish made entirely with riced cauliflower. It’s loaded with amazing texture and flavor!
Ingredients
Units
Scale
- 3 Tbps. olive oil
- 5 cups riced cauliflower, not frozen
- 2 cloves garlic, minced
- 1/2 cup frozen diced carrots, peas, corn, and green beans
- 1/4 cup sliced toasted almonds
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese
- 2 tsp. lemon zest, from about 2 large lemons
- 1 Tbsp. fresh lemon juice
- Kosher salt and fresh black pepper
Instructions
- Heat olive oil in a 12-inch non-stick skillet over medium-high heat. Add cauliflower and cook for 3 minutes, stirring frequently.
- Stir in garlic and vegetables. Cook for a few minutes until fragrant and tender, stirring nonstop.
- Remove the pan from the heat. Stir in almonds, parsley, Parmesan cheese, lemon zest, and lemon juice. Season with salt and pepper, to taste.
Notes
- Leftovers: Leftover cauliflower rice keeps for approximately 4 days in a sealed container in the fridge.
Nutrition
- Serving Size:
- Calories: 143
- Sugar: 2.7 g
- Sodium: 91.6 mg
- Fat: 11.2 g
- Carbohydrates: 8.4 g
- Protein: 4.8 g
- Cholesterol: 2.4 mg