I’m starting to realize that there will never be enough cauliflower rice recipes in the world. And so I will continue to create as many as I see fit :-)
This rice is about as light and lemony as can be, with grated cauliflower and asparagus creating a mild, tender base for the protein of your choice.
I served Cajun Grilled Shrimp over this rice, which created the perfect balance of spicy and cooling.
1 head cauliflower, stemmed and cut into florets
1 bunch asparagus, ends trimmed
1 teaspoon olive oil
½ teaspoon sea salt
¼ teaspoon ground cayenne pepper
¼ cup scallions, greens only, chopped
1 tablespoon lemon zest
Using a food processor with the grating blade, grate the cauliflower and asparagus together.
Place the olive oil in a large skillet over medium-high heat. Add the grated cauliflower and asparagus. Stir in the salt, cayenne, scallion greens and lemon zest. Continue to sauté for 4-6 minutes, until soft. Serve and enjoy!
Calories: 28
Fat: 1g
Carbohydrates: 4g
Sodium: 171mg
Fiber: 2g
Protein: 2g
Sugar: 2g