Description
A delightful and healthy cauliflower rice recipe that showcases fresh garlic, basil, and toasted pine nuts.
Ingredients
Scale
- 4 cups finely chopped cauliflower
- 1 tablespoon olive oil
- 3 large garlic cloves, sliced
- 1/3 cup freshly grated Parmesan cheese
- 3/4 cup thinly sliced fresh basil leaves
- 1/4 cup toasted pine nuts
Instructions
- Finely chop the cauliflower into pieces that are about the size of grains of rice, or slightly bigger.
- Slice the garlic cloves into 2-3 slices each and grate the Parmesan cheese.
- Wash basil if needed and spin dry or dry with paper towels, then thinly slice the basil.
- Toast the pine nuts in a dry frying pan for 1-2 minutes, just until they are barely starting to brown.
- Heat the olive oil in a non-stick frying pan over medium-high heat.
- When the oil is hot, add the garlic and cook about 30-45 seconds, or just until you can smell garlic without browning it.
- Remove garlic and discard it; then add the cauliflower and stir-fry until it’s barely cooked through, about 4 minutes.
- Season the cauliflower with salt and freshly ground black pepper.
- Turn off the heat and gently stir in the Parmesan, sliced basil, and pine nuts one at a time.
- Serve hot. This cauliflower rice recipe isn’t bad when stored in the fridge overnight, but the flavor of the fresh basil really shines through best when it’s freshly made.
Notes
- When chopping the cauliflower, be careful not to get the pieces too small to retain some texture.
- Use a food processor or a knife for chopping.
- RSVP Herb Scissors can make slicing basil easier.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Vegetables
- Method: Stir-fry
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 1g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg