Cilantro Cauliflower "Rice" | Midwest Living

Cilantro Cauliflower "Rice"

Cilantro Cauliflower "Rice"

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  • Makes: 4 servings
  • Yield: about 2 1/2 cups
  • Hands On 25 mins
  • Total Time 25 mins

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This nutritious alternative to rice is a tasty side dish for Mexican meals. Try it in a burrito with refried black beans, cheddar cheese and assorted toppers.


  • 1/2 medium head cauliflower (3/4 to 1 pound)
  • 1/3 cup finely chopped red onion
  • 1 tablespoon olive oil
  • 1/3 cup chopped fresh cilantro
  • Salt
  • Ground black pepper


  1. If using a food processor, core cauliflower and cut into florets (you should have about 4 cups). Place cauliflower in food processor. Cover and pulse four to six times or until crumbly and mixture resembles the texture of couscous. Or grate cauliflower by using the large holes of a box grater. Set aside.
  2. In a large skillet over medium heat, cook the onion in hot oil for 1 or 2 minutes, until starting to soften. Add cauliflower. Cook, covered, for about 5 minutes or until cauliflower is tender, stirring occasionally. Add cilantro; toss to combine and remove from heat. Season to taste with salt and pepper.

Nutrition Facts

(Cilantro Cauliflower "Rice")

Servings Per Recipe 4, cal. (kcal) 57, sodium (mg) 317, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 51, vit. C (mg) 42, vit. A (IU) 12, iron (mg) 0, calcium (mg) 23, pro. (g) 2, Potassium (mg) 277, sugar (g) 2, Pyridoxine (Vit. B6) (mg) 0, Niacin (mg) 0, Riboflavin (mg) 0, Thiamin (mg) 0, carb. (g) 6, sat. fat (g) 1, chol. (mg) 0, Fat, total (g) 4, fiber (g) 2, Trans fatty acid (g) 0, Polyunsaturated fat (g) 0, Monounsaturated fat (g) 2

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