Healthy, filling and delicious. This cauliflower rice is very easy and quick to prepare. It’s low carb, keto and vegan friendly.
Main, Main Course, Side Dish
American, Canadian, North American
Servings: 4to main courses or 8 sides
1largecauliflower8 to 10 cups after being riced
1mediumred onionsliced thin, or diced if you want to see less onion
1/2cupquality vegetable broth
1can red kidney beans 19 fl oz or 540 ml
1red bell pepperdiced
1smallbunch parsleycoarsely chopped
1tspfreshly ground black pepper
1/2tspred chili flakesoptional… I like a little kick
Cut the cauliflower into small bunches of florets. Doesn’t have to be perfectly sized or cut, you’re just reducing the size.
Add some of the florets to a food processor, fitted with a chopping blade. Make sure to chop in small batches, otherwise some of the cauliflower will be shredded too small while leaving other pieces too large.
Pulse a few times until the florets are chopped into a rice-like consistency and size.
Repeat the last step until the entire cauliflower is riced. Set aside.
Heat the oil on medium heat in a large deep pan.
Add the onions and sauté for about 2 minutes or until they start to soften.
Add the garlic and cook for an additional minute.
Add the wine and cook for about 2 minutes.
Add the riced cauliflower, beans, peppers, parsley, spices and broth.
Stir, cover and cook for about 5 minutes.
Uncover, stir again, cover and cook for an additional 5 minutes.
Serve hot or cold, as a side or as a main dish. Enjoy!
No food processor? No problem! You can rice the cauliflower using a grater with large holes.
The pan should be large enough to accommodate all the riced cauliflower.
This cauliflower can be kept refrigerated for 3 or 4 days.