Golden Cauliflower Rice with Garden Vegetables recipe

All Recipes Best Recipe Fruits and Vegetables Vegetables Cauliflower Rice

Ingredients

2 tablespoons extra-virgin olive oil
½ cup chopped onion
½ cup julienned carrots
½ cup French-cut green beans
½ cup diced fresh mushrooms
¼ cup thinly sliced red bell pepper
1 pound frozen riced cauliflower
1 tablespoon minced fresh garlic
1 teaspoon ground turmeric
¼ teaspoon sweet paprika
⅛ teaspoon curry powder, or to taste
salt and ground black pepper to taste
2 tablespoons blanched slivered almonds
1 pinch chopped fresh parsley, or to taste

Nutrition Info

89.8 calories
carbohydrate: 7.9 g
cholesterol: : -
fat: 5.8 g
fiber: 3.1 g
protein: 3 g
saturatedFat: 0.7 g
servingSize: -
sodium: 52.9 mg
sugar: 1.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a 12-inch nonstick skillet over medium heat. Add onion to the hot oil and saute for about 1 minute. Add carrots, green beans, mushrooms, and bell pepper. Cook and stir for 3 to 4 minutes.

  2. Stir riced cauliflower, garlic, turmeric, paprika, curry powder, salt, and pepper into the skillet. Continue cooking and stirring over medium heat until vegetables reach desired texture, about 5 minutes.

  3. Serve warm garnished with almonds and parsley.

Recipe Yield

6 servings

Recipe Note

The next time you need a vegan dish, or a veggie side, try this tasty combination of frozen riced cauliflower, a medley of veggies, and a variety of spices. It contains lots of antioxidants, and not too many carbs! It works as a vegan main dish with the addition of a salad and some naan. It also works as a sub for rice with almost any type of meat. Bonus: Lefties are great, too!

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