Italian Cauliflower Rice

5 from 1 vote

This Italian Cauliflower Rice recipe is like a risotto - low carb style! It's a wonderfully light but tasty dish to enjoy on a summer's day.

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Prep Time 5

Cook Time 10

Total Time 15

Makes: 2 -3 Servings

Net Carbs: 9

Calories: 202

Ingredients Equipment Method Nutrition Notes

Ingredients

US CustomaryMetric

12 oz fresh or frozen riced cauliflower
½ - ¾ cup vegetable or chicken broth
¼ cup approx 40g sun dried tomatoes, chopped
1 tbs oil from the sun dried tomatoes
6 tbs shaved Parmesan divided
3 tbs torn fresh basil leaves divided
salt and black pepper to taste

Equipment

Step-by-Step Instructions

Place a small cast iron skillet over a medium heat and add the riced cauliflower and broth. Start with ½ cup of broth and add more if necessary (fresh cauliflower may need more than frozen).
When the cauliflower is cooked (about 10 mins), stir in the tomatoes and the oil, and 4 tbs of the shaved Parmesan. Allow the cheese to melt.
Next, add 2 tbs of the fresh basil, stir to combine, then season with salt and pepper.
To serve, garnish with the remaining Parmesan and basil.

Nutrition

Calories: 202kcalCarbohydrates: 14gProtein: 10gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 8gCholesterol: 19mgSodium: 893mgFiber: 5gSugar: 6gNet Carbs: 9g

Notes

9g net carbs per serving based on two servings (half the recipe) as a lunch dish.

6g net carbs per serving based on three servings (third the recipe) as a side dish.

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Nutritional information is provided as a courtesy and is my best approximation. Net carbs are calculated as the total grams carbs minus the total grams of fiber.