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Level
very easy
Prep Time
15 mins
Total Time
30 mins
Serves
6

Ingredients

3 tbsp 45 mL
olive oil
½ cup 125 mL
finely diced Vidalia onion
2 tbsp 30 mL
minced garlic
1 tbsp 15 mL
smoked paprika
1 tbsp 15 mL
ground turmeric
2 pkgs 500 g each
riced cauliflower
1 ½ tsp 7 mL
salt
1 ½ tsp 7 mL
ground black pepper
1 tbsp 15 mL
lemon zest
3 tbsp 45 mL
lemon juice
1/3 cup 75 mL
finely chopped chives
1/3 cup 75 mL
finely chopped parsley
2 tbsp 30 mL
thyme leaves

Directions

Step 1
Heat the oil in a large frypan pan over medium-high heat. Stir in the onion, cook until lightly golden, 4 to 5 min. Stir in the garlic, paprika and turmeric; cook 20 sec. Mix in the riced cauliflower (cauliflower chopped into small pieces to resemble rice), salt and pepper until evenly coated with the oil and spices. Cover and cook until cauliflower is tender, stirring often, 8 to 10 min. Remove from heat. Stir in lemon zest, juice and fresh herbs. Sprinkle with additional smoked paprika to garnish, if desired. Serve immediately.

Tip

Purchase packaged riced cauliflower in the Produce Dept. or make your own using a food processor to finely chop cauliflower florets into 10 cups (2.5 L) of "riced" pieces.
Try this dish with Cajun Salmon sold in the Seafood Dept.
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Nutrition Facts

Nutrition Description:
Per serving: 1/6 of the recipe
Calories:
130
Fat:
8
Saturated Fat:
1
Carbs:
14
Fibre:
5
Sugar:
5
Protein:
4
Sodium:
640 mg