Ingredients
1 tablespoon vegetable oil
1/2 cup diced onion
1 clove garlic
minced (or 1/4 teaspoon garlic powder)
1 medium cauliflower (grated or finely chopped
4 to 5 cups)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon lemon juice or lime juice (optional)
2 tablespoons chopped fresh parsley or cilantro (optional)
Steps
Wash hands with soap and water.
Heat oil in a large skillet or saucepan on medium heat. Add onion and cook until soft, 3 to 5 minutes.
Add garlic, cauliflower, salt, and pepper. Stir until cauliflower is tender, 3 to 5 minutes.
Stir in lemon juice and sprinkle with parsley, if desired. Serve warm.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 76 |
| Total Fat | 4 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 336 mg |
| Carbohydrates | 10 g |
| Dietary Fiber | 3 g |
| Total Sugars | 4 g |
| Added Sugars included | 0 g |
| Protein | 3 g |
| Vitamin D | 0 mcg |
| Calcium | 39 mg |
| Iron | 1 mg |
| Potassium | 474 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Sautéed Cauliflower Rice. Recipe source: Food Hero Oregon State University Cooperative Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.