# Cauliflower Rice

> A low-carb, keto-friendly alternative to rice that's light, fluffy, and versatile. Ready in minutes and perfect for absorbing flavors.

**Prep time:** 5 mins
**Cook time:** 5 mins
**Total time:** 10 mins
**Servings:** 1
**Calories:** ~50 cals/serving
**Net carbs:** 3g net carbs/serving

---

## About The Recipe

Cauliflower rice is a game-changer for low-carb and keto diets. This simple recipe transforms cauliflower into rice-like grains that can be used as a base for bowls, stir-fries, or as a side dish. It's mild in flavor and takes on whatever seasonings you add.

---

## Ingredients

- 1 cup cauliflower rice (see instructions for making from fresh cauliflower)
- 1 tablespoon butter (for sautéing)
- Salt and pepper to taste

---

## Shopping List

### Produce
- [ ] 1 medium head cauliflower (or 1 cup pre-riced cauliflower)

### Dairy
- [ ] 1 tablespoon butter

### Spices
- [ ] Salt (to taste)
- [ ] Pepper (to taste)

---

## Instructions

1. **Make cauliflower rice (if using fresh).** Pulse cauliflower florets in a food processor until they resemble rice grains. Alternatively, grate the cauliflower using a box grater. You can also buy pre-riced cauliflower from the store.

2. **Sauté in butter.** Heat 1 tablespoon of butter in a pan over medium heat. Add the cauliflower rice and sauté for 5-7 minutes, stirring occasionally, until tender and slightly golden.

3. **Season.** Season with salt and pepper to taste.

4. **Serve.** Remove from heat and serve hot as a rice substitute.

---

## Nutrition Information

**Per Serving:**
- Calories: ~50 cals
- Net Carbs: 3g
- Protein: 2g
- Fat: 0g (from cauliflower; additional fat from butter not included in vegetable macros)

---

## Notes

- Don't overcook or it will become mushy - you want it tender but with a slight bite
- Can be made ahead and stored in the fridge for up to 4 days
- For extra flavor, sauté with garlic, onion powder, or your favorite herbs
- Works great as a base for taco bowls, curry, or stir-fries
- If using frozen cauliflower rice, make sure to squeeze out excess moisture before cooking
- This is a fantastic rice substitute with only a fraction of the carbs
- Can be seasoned Mexican-style with cumin and lime, or Asian-style with ginger and soy sauce