Recipe Card: Herb Cauliflower Rice
Ingredients Small Cauliflower Head, 2 lb. – Cut
Cooking Equipment
1 ea.
Cutting board & knife
Cremini Mushrooms – Sliced
1.5 lbs.
Avocado Oil
1 tsp. 1 ea. 1 ea. ½ C.
Measuring cup
Small Onion – Finely Chopped Large Garlic Clove – Minced Low Sodium Chicken Broth Salt & Ground Black Pepper Grated Parmesan Cheese Shredded Mozzarella Cheese Parsley – Finely Chopped
Measuring spoons
to taste
Food processor
¼ C. ¼ C.
Medium bowl
3 Tbsp.
Large skillet & lid
Recipe Note: You can use a bag of store bought cauliflower rice. If frozen, don’t thaw; add a few minutes to cooking time. You can also substitute half of the stock with white wine, if you wish.
Mixing spoon
Instructions 1. In a food processor, add cauliflower florets in 3–4 batches and process until “rice” forms. The key to proper coarse rice texture is not to overcrowd the bowl of food processor. Transfer to a medium bowl and set aside. 2. Preheat non-stick sauce pan on medium to high heat and add oil . Sauté onion until translucent for about 3 minutes. Add mushrooms and cook until golden brown, about 5 minutes. Add garlic and cook for another 2 minutes. 3. Add cauliflower rice and chicken broth . Stir, cover and cook for 4 minutes. 4. Turn off heat. Add parmesan cheese , mozzarella cheese , and parsley . Stir until cheese is melted. Season with salt and pepper .
May 2021
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