Cauliflower Rice with Sautéed Vegetables

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Cauliflower Rice with Sautéed Vegetables

Even though it’s low in fat, this cauliflower rice side dish is hearty. To save time, use frozen cauliflower rice.

Prep time

10 minutes

Cook Time

25 minutes

Total Time

35 minutes

Yield

Serves 4

Ingredients

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

Instructions

  1. Thoroughly rinse fresh produce under warm running water for 20 seconds. Scrub to remove excess dirt, then set aside.
  2. Place cauliflower in a food processor and pulse several times until cauliflower resembles rice.
  3. 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.

Nutritional Information

Calories

90 calories

Carbohydrates

11g

Fat

4g

Fiber

4g

Protein

4g

Saturated Fat

0.5g

Sodium

140mg

Sugar

5g