Tangy Cauliflower Rice Recipe

Reading Time: < 1 minute

Rate this recipe


  • 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


Organixx Clean Sourced Collagens blend contains five types of collagen from four sources. What’s more, it’s combined with targeted nutrients such as zinc, vitamin C, and vitamin B6 which specifically enhance the bioavailability and potency of collagen. Clean Sourced Collagens is formulated from the ground up to enhance and support your body’s natural ability to heal and rebuild itself from the INSIDE out.

Organixx Clean Sourced Collagens

Reader Interactions

Leave a Reply

Your email address will not be published. Required fields are marked *