Spend with Pennies · by Holly Nilsson★ 5.0 (6)
How to Make Cauliflower Rice
NUTRITION · PER SERVING10M COOK
CAL 2%·PRO 2%
CARBS 3G37% OF CAL
1G FIBER0G ADDED1G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 2G60% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple, healthy rice substitute made by pulsing cauliflower into small grains. It's a versatile ingredient that works in stir-fries, bowls, and grain-based dishes.
componentamerican⚙️ food processordairy freegluten freeveganvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 head cauliflower
- 1 tablespoon olive oil
- salt and pepper to taste
At a glance
PER SERVING · TIME 10M
CAL 2%·PRO 2%
CARBS 3G37% OF CAL
1G FIBER0G ADDED1G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 2G60% OF CAL
0G SAT2G 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
- 5m
- Cook
- 5m
- Sodium
- 143mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 196mg
- Calcium
- 15mg
- Iron
- 0.26mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 143MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.