Cauliflower Rice With Roasted Veggies – a delicious recipe with cauliflower, olive oil, red pepper, onion, stalks celery, onion powder. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Chop cauliflower small enough to fit in a food processor. (I think it's easier to do in batches) Process until rice consistency. Set aside.
2
Chop pepper, onion and celery.
3
Heat saute' pan with olive oil over medium heat and add peppers, onions and celery. Saute until soft.
4
Add cauliflower, garlic powder, onion powder and fresh cracked pepper.
5
Raise heat and stir. You want the cauliflower to become golden. About 5-7 minutes. For a juicer texture, now add the chicken broth. Not necessary though.
6
Add raisins and saute' a few more minutes until cauliflower is golden to your taste.
7
Now is the time to add the blue cheese crumbles if desired. Parmesan works great as well.
8
Cook a minute while tossing. You are now ready to eat.
145
kcal
Calories
5
g
Fat
19
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 head cauliflower, 2 teaspoons olive oil, 1/2 red pepper, 1/4 small onion, and more.
Yes, Cauliflower Rice With Roasted Veggies falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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