- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 30 mins
- Serves
- 6
Ingredients
- 3 tbsp
- olive oil
- 45 mL
- ½ cup
- finely diced Vidalia onion
- 125 mL
- 2 tbsp
- minced garlic
- 30 mL
- 1 tbsp
- smoked paprika
- 15 mL
- 1 tbsp
- ground turmeric
- 15 mL
- 2 pkgs
- riced cauliflower
- 500 g each
- 1 ½ tsp
- salt
- 7 mL
- 1 ½ tsp
- ground black pepper
- 7 mL
- 1 tbsp
- lemon zest
- 15 mL
- 3 tbsp
- lemon juice
- 45 mL
- 1/3 cup
- finely chopped chives
- 75 mL
- 1/3 cup
- finely chopped parsley
- 75 mL
- 2 tbsp
- thyme leaves
- 30 mL
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
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Nutrition Facts
- Nutrition Description:
- Per serving: 1/6 of the recipe
- Calories:
- 130
- Fat:
- 8 g
- Saturated Fat:
- 1 g
- Carbs:
- 14 g
- Fibre:
- 5 g
- Sugar:
- 5 g
- Protein:
- 4 g
- Sodium:
- 640 mg
