Chrissy Teigen’s Garlicky Cauliflower ‘Rice’
Print Recipe
Chrissy Teigen will be the first to admit that healthy foods in disguise bug her. But this garlicky cauliflower “rice” from her second cookbook, Cravings: Hungry for More, is her one exception.
According to Teigen, it “passes the Chrissy Test because it just tastes so f*cking good. (Note that I have a cauli mash in Book 1, so maybe cauliflower just has some spell over me where it can pretend to be a carb and I believe it.)”
All hail Queen Chrissy. We completely agree.
Ingredients
1 medium head cauliflower (1½ to 2 pounds)
¼ cup extra-virgin olive oil
5 garlic cloves, minced
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
Pinch of cayenne pepper
¼ cup chopped fresh basil, cilantro, scallions, parsley—whatever green stuff you want
Directions
1. Remove the leaves from the bottom of the cauliflower head. Cut the cauliflower in half and grate the cauliflower head on the large holes of a box grater until you reach the stem. You should have about 6 cups grated cauliflower. (Or you can cut off the florets and pulse them in two batches in a food processor until they’re ricey, about 30 seconds per batch.)
2. In a large skillet, heat the oil over medium heat. Add the garlic and cook, stirring, until fragrant and light golden, about 2 minutes. Add the cauliflower, salt, black pepper and cayenne and cook, stirring, until the “rice” is tender, 6 to 7 minutes (a minute less for more al dente, a minute or two more for softer). Stir in the herbs and serve warm.
117 calories
9g fat
8g carbs
3g protein
3g sugars
Powered By
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.