Make a healthy carb alternative even healthier with Zucchini Cauliflower Rice, complemented with onion, garlic, basil, and Parmesan cheese.
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I turn to rice as my side dish more times than I care to admit. Sometimes I feel it’s a tad boring; other times I fret over its healthfulness (or lack thereof). So I’m trying to incorporate cauliflower rice more and more into my diet. I have turned to cilantro and lime for variety, as well as my favorite herbs. Now, with this recipe, I’m calling up the zucchini.
Zucchini has already revolutionized my other carb-happy go-to, pasta, with the creation of “zoodles” (zucchini noodles). Now, it’s changing up the world of rice.
Is Zucchini Cauliflower Rice Healthy?
Absolutely. As I noted a moment ago, cauliflower is an excellent alternative to rice for being low in calories and high in nutrients. Apart from the cheese, everything in this recipe is natural and minimally processed. It is low in carbs, gluten-free, vegetarian, vegan, and suitable for keto and Mediterranean diets. Not to mention the healthy nutrients that come from the zucchini. Those following a strict paleo diet may want to remove the Parmesan cheese from the recipe.
INGREDIENTS
- 2 tbsp olive oil
- 1 small onion, finely diced
- 2 cloves garlic, crushed
- 2 large zucchini, sliced (About 2 cups sliced)
- 2 cups raw cauliflower rice
- 1 tbsp lemon zest
- salt and pepper
- ¼ cup Parmesan cheese, shredded
- 1 small bunch of fresh basil
INSTRUCTIONS
Sauté
Heat a non-stick pan over MEDIUM heat, then sauté the diced onions, crushed garlic, and sliced zucchini for 5–8 minutes.
Add
Add the cauliflower rice, lemon zest, salt, and pepper, and sauté for another 8–10 minutes.
Sprinkle
Sprinkle the Parmesan over the top scatter on the fresh basil leaves and serve.
DEVOUR!
Tips & Tricks to Making Perfect Zucchini Cauliflower Rice
- Take charge of the size of your rice; blend it longer for smaller grains or leave it chunky with only a few pulses.
- Pre-riced cauliflower should be available at your local grocery store and is a convenient option if you’re short on time (or blenders).
- Look for cauliflower that is blemish-free, with bright green leaves.
- If you don’t have a blender, grate the cauliflower the same way you would cheese.
FAQs
That shouldn’t be an issue with this recipe, as the spices and cheese should be strong enough to mask whichever taste you’re not a fan of.
Place the riced cauliflower on a paper towel and squeeze out as much moisture as you can.
Gouda, Swiss, or a strong hard cheese will work a treat.
Yep! It’s also healthier and tastier!
Serving Suggestions
Cauliflower Rice Burrito Bowl: A healthy lunch that combines veggies, beans, and cauliflower rice.
Mexican Chicken Bowl with Cauliflower Rice: Grilled cauliflower rice and chicken served with a spicy-sweet pineapple chili sauce.
Easy Southwest Tofu Scramble with Cauliflower Rice: Tofu subs in for egg while cauliflower takes the place of rice in this modern variation on a Southwest classic.
how to prep and store zucchini cauliflower Rice
I don’t recommend cooking the dish beforehand, though you can make your life easier by ricing the cauliflower and removing any excess moisture, and slicing the zucchini and shredding the cheese ahead of time.
Let the zucchini cauliflower rice cool completely then store in an airtight container in the fridge for up to 2 days. To keep it around longer, put the rice into an airtight container or freezer-safe bags then store in the freezer for up to 3 months. To reheat, first let it thaw in the fridge, then warm it through in the microwave or in a skillet on the stove.
Ingredients
- 2 tbsp olive oil
- 1 small onion finely diced
- 2 cloves garlic crushed
- 2 large zucchini (about 2 cups when sliced)
- 2 cups raw cauliflower rice
- 1 tbsp lemon zest
- salt and pepper
- ¼ cup Parmesan cheese shredded
- 1 small bunch of fresh basil
Instructions
- Heat a non-stick pan over medium heat, then saute the diced onions, crushed garlic, and sliced zucchini for 5 – 8 minutes.
- Add the cauliflower rice, lemon zest, salt, and pepper, and saute for another 8 – 10 minutes.
- Sprinkle the Parmesan over the top scatter on the fresh basil leaves and serve.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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