Ministry of Curry · by Archana Mundhe★ 5.0 (1)
How to make cauliflower rice
NUTRITION · PER SERVING25M COOK
CAL 5%·PRO 7%
CARBS 10G38% OF CAL
4G FIBER0G ADDED4G INTRINSIC2G OTHER4G TOTAL SUGAR
FAT 8G62% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Finely riced cauliflower cooked quickly with oil and cilantro. A light, low-carb alternative to rice that comes together in minutes.
sideamerican⚙️ food processordairy freegluten freelow carbveganvegetarian
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 cauliflower head (**)
- 1 tablespoon oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon parsley or cilantro (chopped for garnish)
At a glance
PER SERVING · TIME 25M
CAL 5%·PRO 7%
CARBS 10G38% OF CAL
4G FIBER0G ADDED4G INTRINSIC2G OTHER4G TOTAL SUGAR
FAT 8G62% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 5m
- Sodium
- 484mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 597mg
- Calcium
- 47mg
- Iron
- 0.86mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 484MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.