Ingredients:
1 medium cauliflower head, grated or processed into “rice”
2 cloves garlic, minced
1 small onion, chopped
1 small carrot, diced
1 small bell pepper, chopped
1/2 cup green peas (fresh or frozen)
1 tbsp olive oil
2 tbsp soy sauce (optional, for added flavor)
Salt and pepper to taste
Fresh parsley or cilantro, chopped (optional for garnish)
Lemon wedges (optional)
PREPARATION:
Prepare the Cauliflower Rice:
Grate the cauliflower using a box grater or pulse it in a food processor until it resembles rice. Set aside.
Sauté the Vegetables:
Heat olive oil in a large skillet over medium heat. Add the chopped onions and garlic, sautéing until they are fragrant and softened (about 2-3 minutes).
Add the carrots, bell pepper, and peas. Cook for 3-5 minutes until the vegetables are tender but still slightly crisp.
Add the Cauliflower:
Stir in the cauliflower rice and cook for another 5-7 minutes, stirring occasionally. Make sure the cauliflower is cooked through but not mushy.
Season:
Add soy sauce (if using), salt, and pepper to taste. Stir everything together and cook for another minute.
Serve:
Remove from heat and garnish with fresh parsley or cilantro. You can also squeeze a bit of lemon juice for added freshness.
Why It’s a Great Option:
Low-carb: Cauliflower rice is much lower in carbohydrates than traditional white rice, making it a great alternative for those trying to manage weight or blood sugar levels.
Fiber and nutrients: This dish is rich in fiber from vegetables, which helps keep you full longer without adding too many calories.
Flavorful but light: With garlic, onions, and soy sauce, you get a lot of flavor without heavy sauces or added fats.
By substituting white rice with cauliflower rice, you can enjoy a similar texture and appearance without the extra carbs, making this a healthier choice!