Cauliflower Rice

Name: Cauliflower Rice
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 porsi
Cuisine: Indonesian
Ingredients: 1 large head of cauliflower, (cut into florets); 1 tablespoon ghee or clarified butter ((or regular butter)); ½ medium onion, (finely chopped); 1 medium carrot, (peeled & finely chopped); 2 medium garlic cloves, (minced); ½ cup fat free chicken broth; 1 tablespoon minced fresh cilantro; ½ teaspoon salt; ½ teaspoon black pepper

This Cauliflower Rice is a delicious, low carb alternative to white rice.

⏱ 30 menit 🔨 Persiapan 15mnt 🔥 Masak 15mnt 📊 Sedang 🍽 2 porsi 👁 44

Bahan-bahan

2 porsi

1 large head of cauliflower, (cut into florets)
1 tablespoon ghee or clarified butter ((or regular butter))
½ medium onion, (finely chopped)
1 medium carrot, (peeled & finely chopped)
2 medium garlic cloves, (minced)
½ cup fat free chicken broth
1 tablespoon minced fresh cilantro
½ teaspoon salt
½ teaspoon black pepper

Langkah-langkah

To “rice” the cauliflower, place half of the florets in a food processor and pulse into a rice-like consistency, 15 to 20 pulses. (Don’t over-crowd the cauliflower in the food processor, and don’t over-pulse or the florets will get mushy.) Repeat to rice the remaining florets.
In a large skillet, melt the ghee or butter over medium heat and swirl to coat the bottom of the pan. When the ghee is hot, add the onion and carrot and cook, stirring, until the onion is translucent, 2 to 3 minutes. Stir in the garlic and cook until the garlic is aromatic, about 1 minute.
Add the riced cauliflower to the skillet and mix thoroughly with the rest of the vegetables. Add the chicken broth, cover the pan with a lid, and steam until you’ve arrived at a rice-like consistency, 10 to 12 minutes. (The cauliflower should be tender, but not mushy or wet.)
Remove the pan from the heat and mix in the chopped cilantro. Adjust the seasoning with salt and pepper.

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