Tangy Cauliflower Rice Recipe

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  • 1 head cauliflower, leaves and stem removed
  • ½ med-large onion, diced
  • 3 tablespoons coconut or olive oil
  • 1 teaspoon sea salt
  • 1 tablespoon lemon juice


  1. Using a food processor, chop cauliflower florets into pieces slightly larger than grains of rice. Alternatively you can chop the cauliflower using a knife.
  2. Heat oil in skillet over med-high heat. When oil is hot, add onions and cook until soft.
  3. Add chopped cauliflower to pan with the onions. Cook, stirring frequently, until cauliflower softens and achieves desired consistency (approximately 3-5 minutes). Add salt and stir well.
  4. Remove pan from heat, add lemon, and serve immediately.


Serves 4. Per Serving (based on using coconut oil):

Calories: 129.8 |
Total Fat: 10.5 g |
Total Carbohydrate: 8.9 g |
Dietary Fiber: 4 g |
Protein: 3 g


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