Cauliflower Rice

9 Reviews
100% would make this recipe again

Preparation : 10 min Cooking : 10 min
150 calories/serving
  • Can be done in advance
  • Very easy
  • Vegan
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian


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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Members' Reviews

9 Reviews (9 with rating only ) 100% would make this recipe again

This recipe is in the following categories

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

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