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Cauliflower is a great alternative to rice in this easy summer inspired one-pot side dish! This is a great low-carb option to serve with grilled chicken or prawns (shrimp), roast salmon or juicy steak.
You can also add some crumbled feta on top or serve with some grilled halloumi for an easy a vegetarian keto dinner!
Not a fan of cauliflower? You can use palmini rice like I did in this Chicken Fried Rice recipe or shirataki rice.
More Cauliflower Rice Recipes
If you like cauliflower rice to serve as a side, here are some of the best recipes:
Also great low-carb sides using cauliflower rice:
Hands-on Overall
Serving size about 1 cup, 170 g/ 6 oz
Nutritional values (per serving, about 1 cup, 170 g/ 6 oz)
Net carbs7.4 grams
Protein3.1 grams
Fat18.7 grams
Calories216 kcal
Calories from carbs 14%, protein 6%, fat 80%
Total carbs11.5 gramsFiber4 gramsSugars5.7 gramsSaturated fat2.7 gramsSodium433 mg(19% RDA)Magnesium29 mg(7% RDA)Potassium590 mg(29% EMR)
Ingredients (makes 6 servings)
- 1 small cauliflower, cut into florets (500 g/ 1.1 lbs)
- 1/2 cup extra virgin olive oil or avocado oil (120 ml/ 4 fl oz)
- 1 small red onion (60 g/ 2.1 oz)
- 2 cloves garlic, minced
- 1 medium zucchini, diced (200 g/ 7.1 oz)
- 2 medium celery stalks, sliced (80 g/ 2.8 oz)
- 1 small green bell pepper, sliced (100 g/ 3.5 oz)
- 1 small red bell pepper, sliced (100 g/ 3.5 oz)
- 1 small yellow or orange bell pepper, sliced (100 g/ 3.5 oz)
- 1 cup cherry tomatoes, halved (150 g/ 5.3 oz)
- 1 tsp paprika
- 1/2 tsp smoked paprika
- 4 tbsp fresh lemon juice (60 ml/ 2 fl oz)
- 1 tsp sea salt, or to taste
- 1/2 tsp black pepper, or to taste
- small bunch of cilantro or parsley
Instructions
- Rice the cauliflower. To do that, run the cauliflower florets through a hand grater or food processor with a grating blade. Pulse until the florets resemble grains of rice.
- Slice the onion, bell peppers and celery. Dice the zucchini into small 1 cm (1/2 inch) pieces. Halve the tomatoes and mince the garlic.
- Grease a large skillet with half of the olive oil (or avocado oil). Add the onion and cook on medium-high for 3 to 5 minutes, until lightly browned and fragrant. Add the garlic, zucchini and celery and cook for about 5 minutes, stirring occasionally.
- Add the bell peppers and cook for another 5 minutes.
- Finally add the remaining olive oil, tomatoes, cauliflower rice, sweet and smoked paprika, lemon juice, salt and pepper. Stir to combine and cook for 6 to 8 minutes, stirring occasionally, until the cauliflower rice is crisp-tender.
- Take off the heat and stir in chopped cilantro. Eat warm as a side with any meat, fish or seafood, or with some crumbled feta or grilled halloumi.
- Store in the fridge in a sealed container for up to 5 days.
Ingredient nutritional breakdown (per serving, about 1 cup, 170 g/ 6 oz)
| Net carbs | Protein | Fat | Calories |
|---|
| Cauliflower, fresh |
| 2.5 g | 1.6 g | 0.2 g | 21 kcal |
| Olive oil, extra virgin |
| 0 g | 0 g | 18 g | 159 kcal |
| Onion, red, fresh |
| 0.7 g | 0.1 g | 0 g | 4 kcal |
| Garlic, fresh |
| 0.3 g | 0.1 g | 0 g | 1 kcal |
| Zucchini (summer squash, courgette) |
| 0.7 g | 0.4 g | 0.1 g | 6 kcal |
| Peppers, green bell, fresh |
| 0.5 g | 0.1 g | 0 g | 3 kcal |
| Peppers, red bell, fresh |
| 0.7 g | 0.2 g | 0.1 g | 5 kcal |
| Peppers, yellow bell, fresh |
| 0.7 g | 0.2 g | 0.1 g | 5 kcal |
| Celery stalk, fresh |
| 0.2 g | 0.1 g | 0 g | 2 kcal |
| Tomatoes, cherry, fresh, all varieties |
| 0.5 g | 0.2 g | 0.1 g | 4 kcal |
| Paprika, spices |
| 0.1 g | 0.1 g | 0 g | 1 kcal |
| Paprika, smoked (spices) |
| 0 g | 0 g | 0 g | 1 kcal |
| Lemon juice, fresh |
| 0.7 g | 0 g | 0 g | 2 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Coriander (cilantro), fresh |
| 0 g | 0.1 g | 0 g | 1 kcal |
| Total per serving, about 1 cup, 170 g/ 6 oz |
| 7.4 g | 3.1 g | 18.7 g | 216 kcal |
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