Lemon Parsley Cauliflower "Rice"
Nutrivore Score: 455
Ingredients
- 4.5 cups cauliflower riced
- 3 tablespoons olive oil
- 2 teaspoons lemon zest
- 4 tablespoons parsley minced
Instructions
- Trim cauliflower and place florets in a Food Processor (you may have to do this in batches). Pulse until chopped to rice grain size. Set aside.
- Heat cooking fat in a large frying pan or Wok over medium-high heat. Add cauliflower to the oil and cook, stirring frequently until cauliflower is cooked al dente (about 6-8 minutes).
- Stir in lemon zest, parsley and salt. Cook 1 minute.
Nutrition
Nutrition Facts
Lemon Parsley Cauliflower "Rice"
Amount per Serving
Calories
123
% Daily Value*
Fat
11
g
17
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Sodium
36
mg
2
%
Potassium
360
mg
10
%
Carbohydrates
6
g
2
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
2
g
4
%
Vitamin A
337
IU
7
%
Vitamin C
61
mg
74
%
Calcium
32
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.