Cauliflower Rice

11 Reviews
100% would make this recipe again

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Preparation : 10 min Cooking : 10 min
150 calories/serving


2 1/2 cups cauliflower, cut into florets 400 g
4 tbsp coconut oil 55 g
1 pinch salt [optional] 0.2 g
1/2 shallots, finely diced 20 g
2 1/2 tbsp lemon juice, freshly squeezed 1 lemon

Before you start

A blender or food processor will be very useful.


  1. Prepare the cauliflower: Cut into equal-size florets. Transfer to a food processor, then pulse until cauliflower is crumbly (texture similar to rice).
  2. Heat the oil in a pan over medium-high heat. Add the shallot and sauté with stirring until translucent, 2-3 min. Add the cauliflower and a pinch of salt, mix well. Cook until cauliflower is cooked al dente, about 3 min.
  3. Drizzle with lemon juice then serve.

Nutrition Facts Table

per 1 serving (120 g)


% Daily Value




14 g

21 %

Saturated 12 g
+ Trans 0 g

60 %


0 mg


30 mg

1 %


6 g

2 %


2 g

7 %


2 g

Net Carbs

4 g


2 g

Vitamin A

1 %

Vitamin C

78 %


2 %


3 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Vitamin C
Good source of  :
Folacin, Vitamin K
Source of  :
Magnesium, Manganese, Pantothenic Acid, Potassium, Vitamin B6
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables 1
Fats 3

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11 Reviews (11 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Side dishes | Low Sodium | Halal | Kosher | Vegan | Vegetarian

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