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Gluten-Free Paleo Cauliflower "Rice"

gluten-free paleo cauliflower "rice" Entree
Gluten-Free Paleo Cauliflower
  • Prep 35 min
  • Total 35 min
  • Servings 4
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This simple side uses cauliflower as a stand-in for rice, but after tasting this substitution, you may become a cauliflower convert! ...MORE + LESS -

Ingredients

4 cups (1 L) cauliflower florets
2 tablespoons (30 mL) olive oil
1/2 cup (125 mL) chopped green onions (8 medium)
1/2 teaspoon (2 mL) sea salt flakes
1/4 cup (50 mL) reduced-sodium chicken broth
2 tablespoons (30 mL) chopped fresh parsley
1 tablespoon (15 mL) fresh thyme leaves

Steps

Hide Images
  • 1
    In food processor, place 1 cup (250 mL) of the cauliflower. Cover, and pulse until coarsely ground to the size of grains of rice. Transfer to large bowl; repeat in three more batches with remaining cauliflower. There should be about 3 1/2 cups (875 mL) cauliflower.
  • 2
    Place 12-inch (30 cm) skillet over medium-high heat until hot. Add 1 tablespoon (15 mL) of the oil, then add green onions and salt. Cook 1 to 2 minutes or until green onions soften. Add remaining 1 tablespoon (15 mL) oil and the cauliflower; toss to coat. Cook 4 to 6 minutes or until lightly toasted and dried out.
  • 3
    Add chicken broth. Heat to simmer until all liquid evaporates. Stir in parsley and thyme.

Expert Tips

  • Be careful not to over-process the raw cauliflower in the food processor. You'll end up with more of a couscous than a rice if you take it too far.
  • Experiment with different flavours and herbs based on what you're serving with the cauliflower. For example, try green onions and cilantro when serving with Mexican cuisine.
  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Nutrition Information

Nutrition Facts

Serving Size: 4 servings (3/4 cup each)
Calories
100
% Daily Value
Total Fat
7
Saturated Fat
1
Trans Fat
0
Cholesterol
0
Sodium
360
Dietary Fiber
2
Protein
2
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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