4 Serves
40 Mins
Heat the olive oil in a large skillet over medium heat.
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Vitamin K
25 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
84 µg / 400 µgCalcium
34 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
66 mg / 1,250 mgPotassium
448 mg / 4,700 mgSodium
418 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Add the cauliflower rice to the skillet and toast it lightly for about 5 minutes until it begins to soften.
Pour in the vegetable broth and bring the mixture to a gentle boil.
Reduce the heat to low, cover the skillet, and simmer for 15 minutes until the liquid is absorbed and the cauliflower is tender.
Remove from heat and let the cauliflower rice stand covered for 5 minutes before fluffing with a fork and serving.
7
g67
g58
g
