Even though it’s low in fat, this cauliflower rice side dish is hearty. To save time, use frozen cauliflower rice.
5 cups cauliflower florets (about 1½ heads cauliflower)
1 tablespoon olive oil
1 teaspoon minced garlic
½ red bell pepper, coarsely chopped into 1-inch pieces
½ yellow bell pepper, coarsely chopped into 1-inch pieces
½ zucchini, coarsely chopped into 1-inch pieces
½ yellow summer squash, coarsely chopped into 1-inch pieces
Salt and pepper
2 tablespoons chicken broth
- Thoroughly rinse fresh produce under warm running water for 20 seconds. Scrub to remove excess dirt, then set aside.
- Place cauliflower in a food processor and pulse several times until cauliflower resembles rice.
- Heat olive oil in a large skillet over medium-high heat. Add garlic and stir until fragrant, about 1 minute. Add bell peppers, zucchini, and squash. Season with salt and pepper to taste. Cook until vegetables begin to soften, stirring occasionally, about 5 to 7 minutes. Add cauliflower rice and chicken broth and stir well, until chicken stick reduces by half and vegetables are fully cooked. Internal temperature of cauliflower rice should be 145 degrees using an instant-read thermometer.