MAKES: 6 servings (1 cup per serving) · PREP TIME: 10 minutes · COOK TIME: 25 minutes
This is one of those side dishes that truly goes great with just about anything. Chicken? Check! Beef? Check! Seafood? Check! The flavors from the onion and garlic make this the perfect stand-alone side dish, but you can jazz it up in a variety of ways. Kick it up a notch by adding some Roasted Red Pepper Aioli (here), or give it a delightful creaminess by mixing in some Dairy-Free Alfredo Sauce (here). The possibilities really are endless.
INGREDIENTS
•2 tablespoons avocado oil or olive oil
•1 small onion, chopped (about ½ cup)
•4 cloves garlic, minced
•6 cups riced cauliflower
•1½ teaspoons sea salt, or more to taste
•¼ teaspoon ground black pepper
•½ cup chicken stock or bone broth (here)
•2 tablespoons chopped fresh flat-leaf parsley, for garnish
DIRECTIONS
1. Heat the oil in a large skillet over medium heat. Add the onion and garlic and sauté until the onion is translucent and the garlic is fragrant.
2. Add the riced cauliflower, salt, and pepper. Sauté until the cauliflower is tender, about 10 minutes.
3. Add the chicken stock and cook, stirring often, for an additional 10 minutes, or until all the stock has evaporated and the rice is tender but not mushy. Taste and add more salt, if desired.
4. Garnish with parsley before serving.
PER SERVING:
CALORIES: 93
FAT: 6g
PROTEIN: 3.9g
TOTAL CARBS: 7.8g
FIBER: 3.3g
NET CARBS: 4.5g
