Low carb keto cauliflower rice
This low carb keto cauliflower rice is a delicious side dish that you can serve to your guests with any main dish you have. It is also paleo and gluten-free!
Servings: 6 servings
- 1 large (800g) head cauliflower, fresh
- Salt and pepper to taste
- 2 tsp rice vinegar, optional
- 2 tbsp olive oil for frying
Cut the cauliflower into large pieces. Place them into the food processor and pulse until resembling the rice. Work in batches.
Heat olive oil in a large non-stick skillet and add half of the riced cauliflower. Season with salt and pepper to taste, then cook for 2-3 minutes without stirring until the bottom cauliflower has toasted a bit.
Then add one teaspoon of vinegar and stir well. Cook for 4-5 more minutes, stirring occasionally until the cauliflower is softened and evenly toasted throughout. Remove into a large serving bowl.
Cook the second half following the same directions and serve right away.
Serving: 1serving | Calories: 74kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Potassium: 401mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 64mg | Calcium: 30mg | Iron: 1mg