Smoky Herbed Cauliflower “Rice”
Prep Time
Serves
Cooking Mode
3 tbsp olive oil
½ cup finely diced Vidalia onion
2 tbsp minced garlic
1 tbsp smoked paprika
1 tbsp ground turmeric
2 pkgs riced cauliflower
1 ½ tsp salt
1 ½ tsp ground black pepper
1 tbsp lemon zest
3 tbsp lemon juice
⅓ cup finely chopped chives
⅓ cup finely chopped parsley
2 tbsp thyme leaves
3 tbsp olive oil
½ cup finely diced Vidalia onion
2 tbsp minced garlic
1 tbsp smoked paprika
1 tbsp ground turmeric
2 pkgs riced cauliflower
1 ½ tsp salt
1 ½ tsp ground black pepper
1 tbsp lemon zest
3 tbsp lemon juice
⅓ cup finely chopped chives
⅓ cup finely chopped parsley
2 tbsp thyme leaves
Directions
1Heat 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.
Tips
1
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.
2
Try this dish with Cajun Salmon sold in the Seafood Dept.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note
