Nutrition balance score
Good
Glycemic Index
31
Low
Glycemic Load
2
Low
Nutrition per serving
Calories188.2 kcal (9%)
Total Fat18.2 g (26%)
Carbs6 g (2%)
Sugars2.8 g (3%)
Protein2.5 g (5%)
Sodium229.5 mg (11%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Pulse cauliflower in food processor in batches until chopped into 1/8 to 1/4 inch pieces, 6 to 8 pulses, scraping down sides of bowl as needed.
Step 2
Heat 2 tbsp oil in large saucepan over medium low heat until shimmering. Add shallot and cook until softened, about 2 minutes. Stir in cauliflower, broth, and salt. Cover and cook, stirring occasionally, until cauliflower is tender, 12 to 15 minutes.
Step 3
Uncover and continue to cook, stirring occasionally, until cauliflower rice is almost completely dry, about 3 minutes. Stir in remaining 3 tbsp oil and parsley and season with salt and pepper to taste. Serve
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