Best 5 Herbed Cauliflower Rice Recipes

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GARLIC HERB CAULIFLOWER RICE



Garlic Herb Cauliflower Rice image

Cauliflower is a cruciferous vegetable loaded with vitamins, mineral and phytonutrients. Cruciferous vegetables like cauliflower contain glucosinolates, a group of plant compounds which reduce inflammation and have cancer-fighting properties.

Provided by Claire Virga

Categories     Side Dish

Number Of Ingredients 8

1 Tablespoon of olive oil
4-5 cloves of garlic (minced)
¼ tsp of cayenne
½ tsp salt
¼ tsp of pepper
¼ cup of your favorite herbs roughly chopped: basil (parsley, cilantro)
1, 16 oz bag frozen cauliflower rice or about 4 cups fresh riced cauliflower
Salt and pepper to taste

Steps:

  • Heat oil in a large non-stick skillet over medium heat.
  • Add the garlic and saute for 1-2 minutes until fragrant.
  • Add frozen cauliflower, salt, pepper and cayenne stirring to combine. Continue to cook for another 3-4 minutes or more until cauliflower is tender.
  • Add herbs and remove from heat and adjust seasonings
  • Enjoy!

GARLIC AND HERB CAULIFLOWER RICE



Garlic and Herb Cauliflower Rice image

Provided by Megan Mitchell

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 small head cauliflower
2 to 3 tablespoons unsalted ghee
2 cloves garlic, grated
Kosher salt and freshly ground black pepper
3 tablespoons chopped dill, plus more for garnish
2 tablespoons minced chives, plus more for garnish
1 tablespoon finely chopped flat-leaf parsley, plus more for garnish

Steps:

  • Cut the cauliflower into large florets. Transfer to a food processor, in batches if necessary, and pulse until the cauliflower resembles rice. Pour into a medium bowl. You should have 3 1/2 to 4 cups of cauliflower rice.
  • Heat a large nonstick skillet over medium heat. Add the ghee and garlic; cook, stirring, until the garlic is golden and fragrant, 1 to 2 minutes. Next, add the cauliflower rice. Cook, stirring often, for 5 minutes. Once the cauliflower rice has softened and is lightly golden, remove from the heat and season with salt and pepper. Stir in the 3 tablespoons dill, 2 tablespoons chives, and 1 tablespoon parsley. Taste and add more salt and pepper, if desired.
  • To serve, scoop the cauliflower rice into a shallow bowl and garnish with more herbs and black pepper.

HERBED CAULIFLOWER RICE



Herbed Cauliflower Rice image

The herbs add a fresh zip to this cauliflower rice, making for a tasty side dish as is or topped with your favorite gravy or sauce. The secret to a fluffy and light texture is to dry the 'rice' on the stovetop before serving.

Provided by Spexgirl

Categories     Cauliflower Rice

Time 30m

Yield 4

Number Of Ingredients 6

1 head cauliflower, cut into florets
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh parsley
¼ teaspoon garlic powder
¼ teaspoon onion powder
salt and ground black pepper to taste

Steps:

  • Place a steamer insert into a pot and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until fork-tender, 10 to 15 minutes.
  • Remove cauliflower and steamer from the pot. Drain all water and return cauliflower to the empty pot. Add chives, parsley, garlic powder, and onion powder.
  • Set pot over medium-low heat. Mash cauliflower with a potato masher to the consistency of rice grains. Stir until excess moisture evaporates and the 'rice' appears fluffy, 5 to 7 minutes. Season with salt and pepper.

Nutrition Facts : Calories 37.3 calories, Carbohydrate 7.9 g, Fat 0.2 g, Fiber 3.7 g, Protein 2.9 g, Sodium 82.4 mg, Sugar 3.6 g

HERBED CAULIFLOWER RICE



Herbed Cauliflower Rice image

The herbs add a fresh zip to this cauliflower rice, making for a tasty side dish as is or topped with your favorite gravy or sauce. The secret to a fluffy and light texture is to dry the 'rice' on the stovetop before serving.

Provided by Spexgirl

Categories     Cauliflower Rice

Time 30m

Yield 4

Number Of Ingredients 6

1 head cauliflower, cut into florets
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh parsley
¼ teaspoon garlic powder
¼ teaspoon onion powder
salt and ground black pepper to taste

Steps:

  • Place a steamer insert into a pot and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until fork-tender, 10 to 15 minutes.
  • Remove cauliflower and steamer from the pot. Drain all water and return cauliflower to the empty pot. Add chives, parsley, garlic powder, and onion powder.
  • Set pot over medium-low heat. Mash cauliflower with a potato masher to the consistency of rice grains. Stir until excess moisture evaporates and the 'rice' appears fluffy, 5 to 7 minutes. Season with salt and pepper.

Nutrition Facts : Calories 37.3 calories, Carbohydrate 7.9 g, Fat 0.2 g, Fiber 3.7 g, Protein 2.9 g, Sodium 82.4 mg, Sugar 3.6 g

OVEN BAKED CRUSTY HERBED CAULIFLOWER



Oven Baked Crusty Herbed Cauliflower image

Just found this cauliflower recipe that has been in my recipe collection for years. You steam the cauliflower, bread it, and then bake it. Change the seasonings to taste. Nice change from deep fried. Great side dish for dinner, or serve as an appetizer with a dip (bottled Creamy Ranch salad dressing is good).

Provided by foodtvfan

Categories     Cauliflower

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 (2 lb) cauliflower
1/4-1/2 cup all-purpose flour
2 eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup dry breadcrumbs
1/2 cup fresh basil, finely chopped
1/4 cup fresh parsley leaves, chopped
3 tablespoons unsalted butter, melted

Steps:

  • Cut cauliflower into medium-size florets.
  • Steam the florets in a steamer basket over simmering water; cover. Cook for just a few minutes until barely tender.
  • Remove and cool slightly until you can handle the pieces.
  • Meanwhile, beat together eggs, salt and pepper in shallow pie plate.
  • Toss together bread crumbs, basil and parsley in another shallow pie plate.
  • Preheat oven to 400 degrees Fahrenheit.
  • Coat baking sheet with nonstick vegetable oil spray, or lightly oil with a pastry brush.
  • Place flour in a bag. Add florets in batches, shake to coat. Shake off excess flour. Discard leftover flour.
  • Dip lightly floured pieces into egg mixture then into crumb mixture, turning to coat.
  • Place on prepared baking sheet.
  • Drizzle with melted butter.
  • Bake in preheated 400 degree Fahrenheit oven for 20 minutes or until golden and crispy.
  • Serve hot.

Nutrition Facts : Calories 205.2, Fat 8.6, SaturatedFat 4.4, Cholesterol 85.8, Sodium 396.7, Carbohydrate 25.4, Fiber 5, Sugar 4.9, Protein 8.3

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