Peppered Cauliflower Rice Topped With A Basil Spiced Vegetable Stir Fry For #MeatlessMonday
A low-calorie, low-carb and starch free alternative to rice this cauliflower rice will fully satisfy you and your family.
Calories:
Ingredients
Cauliflower Rice:
- 1 small head of cauliflower
- boiled water
- a bit of oil
- black pepper and sea salt to taste
Stir Fry Ingredients: (amounts are for 2 servings)
- 2 portobello mushrooms thinly sliced
- 1 large red bell pepper thinly sliced
- 1 large yellow bell pepper thinly sliced
- 1 medium onion cut into 1/4s
- 3 garlic cloves minced
- handful of fresh basil leaves
- olive oil or vegetable oil of choice
- soy sauce to taste (if avoid wheat us a gluten-free brand)
Instructions
Cauliflower Rice Instructions:
- Throughly clean the head of cauliflower and pat dry. Cut into florets and discard thick stalks. In a food processor pulse until you achieve small granules that resemble rice. OR using a box grater, grate the florets into rice like granules. Pour the riced cauliflower into a large bowl, then pour over enough boiled water to cover. Allow to sit for 4 minutes or until softened, then drain. Try to make sure nearly all of the liquid has drained off. Add a bit of oil to a pan and saute the drained cauliflower for a few minutes. Gently mix in some ground black pepper and sea salt, then set aside.
Stir Fry Instructions:
- Heat the oil, and once warm cook onions until soft and translucent. Add the peppers, mushrooms and garlic, cook until the vegetables begin to soften or to desired tenderness. Add a splash or as much soy sauce as desired, then add the basil leaves. Cook for another few minutes.
To Serve:
- Serve the stir fried vegetables over the rice and enjoy!
Notes
If you have leftover riced cauliflower you might want to turn it into fried rice. Give Tania's recipe a try, it's great. Low Carb Rice by My Kitchen Stories
