Ingredients
1
head of cauliflower
1
onion, finely chopped
2-3 tbsp
olive oil
3/4 tsp
Spanish paprika, sweet or smoky
1/4 tsp
garlic powder
salt and pepper, to taste
1/4 cup(s)
chicken stock
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Directions 5 steps | 25 Minutes
Step 1
Remove the green leaves from the cauliflower and roughly chop into pieces. Add the cauliflower to a food processor and process until the texture is similar to rice. Reserve.
Step 2
In an extra-large nonstick pan over medium heat, heat the olive oil. Once the oil is hot, add the onion and sauté for 2-3 minutes until golden.
Step 3
Add the cauliflower rice, Spanish paprika, garlic powder, salt and pepper. Cook for 5 minutes, stirring often to prevent it from burning.
Step 4
Add the chicken stock and cook for 3-5 minutes until the cauliflower rice is fully cooked.
Step 5
Serve immediately or store in the fridge or freezer in an airtight container.
Nutrition Per Serving
View All
CALORIES
86
FAT
6.1 g
PROTEIN
2.3 g
CARBS
7.2 g
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