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I always have a batch of grated cauliflower (aka cauli-rice) in my fridge. Not only it's keto friendly but it's one of the most convenient foods to have on hand. And as you may know, food prep is key to success when following a healthy low-carb diet!
Inspired by my Quick & Easy Gremolata, this simple low-carb side dish is packed full of flavour. Best of all, it takes less than 10 minutes to cook and serve with any protein. Serve this fragrant cauliflower rice with slow cooked lamb, roasted salmon or crispy chicken thighs.
What's your favourite low-carb side? 😊
Hands-on Overall
Serving size about 1 cup
Nutritional values (per about 1 cup)
Net carbs6.2 grams
Protein3.7 grams
Fat8.1 grams
Calories118 kcal
Calories from carbs 22%, protein 13%, fat 65%
Total carbs10.1 gramsFiber4 gramsSugars3.6 gramsSaturated fat4.7 gramsSodium348 mg(15% RDA)Magnesium30 mg(7% RDA)Potassium573 mg(29% EMR)
Ingredients (makes 4 servings)
- 1 medium cauliflower, cut into florets (720 g/ 1.6 lbs)
- 2 garlic cloves, minced
- 1 tbsp fine lemon zest, organic
- small bunch of fresh parsley, about 1/4 cup chopped (15 g/ 0.5 oz)
- 2 tbsp ghee, coconut oil or extra virgin olive oil (30 ml)
- 1 tbsp fresh lemon juice (15 ml)
- 1/2 tsp sea salt, or to taste
- 1/4 tsp black pepper, or to taste
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.
- Mince the garlic, zest the lemon, chop the parsley and set aside.
- Grease a large saucepan with ghee and add the minced garlic. Mix and cook over medium heat for up to 1 minute.
- Add the cauliflower rice and lemon juice and cook for 5 to 7 minutes, stirring frequently.
- Add the fresh parsley and lemon zest. Season with salt and pepper and mix well.
- Serve as a side with salmon, chicken, or try with slow cooked lamb. To store, let it cool and place in an airtight container. Refrigerate for up to 5 days.
Ingredients
- 1 medium cauliflower, cut into florets (720 g/ 1.6 lbs)
- 2 garlic cloves, minced
- 1 tbsp fine lemon zest, organic
- small bunch of fresh parsley, about 1/4 cup chopped (15 g/ 0.5 oz)
- 2 tbsp ghee, coconut oil or extra virgin olive oil (30 ml)
- 1 tbsp fresh lemon juice (15 ml)
- 1/2 tsp sea salt, or to taste
- 1/4 tsp black pepper, or to taste
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.
- Mince the garlic, zest the lemon, chop the parsley and set aside.
- Grease a large saucepan with ghee and add the minced garlic. Mix and cook over medium heat for up to 1 minute.
- Add the cauliflower rice and lemon juice and cook for 5 to 7 minutes, stirring frequently.
- Add the fresh parsley and lemon zest. Season with salt and pepper and mix well.
- Serve as a side with salmon, chicken, or try with slow cooked lamb. To store, let it cool and place in an airtight container. Refrigerate for up to 5 days.
Nutrition (per serving, about 1 cup)
Calories118kcal
Net Carbs6.2g
Carbohydrates10.1g
Protein3.7g
Fat8.1g
Saturated Fat4.7g
Fiber4g
Sugar3.6g
Sodium348mg
Magnesium30mg
Potassium573mg
Detailed nutritional breakdown (per about 1 cup)
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