We all know that rice is one of our kitchen favorites because it is versatile and easy to make. But if you are trying to cut calories and carbs and love to experiment, this cauliflower turned into “rice” is for you!
Best of all, this traditional version of the recipe is really versatile and there are many other variations you can make. You may prepare it with chicken, spinach, cheese, and even tomato sauce.
1 medium-size head cauliflower
1 tablespoon olive oil
¼ cup onion, finely chopped
¼ cup red pepper, finely chopped
1 clove garlic
½ cup julienne-cut carrots
½ cup julienne-cut peapods
Finely chop the onion, garlic, and red pepper. Cut the carrots and peapods in julienne. Grate the cauliflower using The 6 L Grater/Steamer Tray into small pieces, about ¼ of an inch.
Preheat the Large Frypan 28 cm, add the olive oil and the onion and cook until translucent. Then, add the garlic, red pepper, peas, and carrots. Cook for 5 more minutes and add the cauliflower. Mix all ingredients until they are completely incorporated.
Move the cauliflower fixture to one side of the Large Frypan. Beat the egg and pour it on the other side of the utensil that is free. When cooked, cut the egg with the Spoonula and mix it in with the cauliflower mixture. Stir one more time and it is ready!
In less than 25 minutes, you have a delicious cauliflower “rice” that you can enjoy as a side dish with any food. Let us know if you would try this delicious recipe!