Spicy Cauliflower Rice
This Spicy Cauliflower Rice is quick, flavorful, and a perfect low-carb side packed with vibrant spices and sautéed onions.
Equipment
- Large skillet or frying pan
- Spatula
- Measuring Spoons
- Knife
- Cutting Board
Ingredients
- 3 tablespoons olive oil divided
- 2 small onions diced
- 24 oz frozen cauliflower rice two packages (12 oz each)
- Salt to taste
- Fresh ground black pepper to taste
- Sumac a generous amount for seasoning
Instructions
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Allow the oil to warm up, making sure it doesn’t smoke.
- Add the diced onions to the skillet and sauté for about 5-7 minutes, or until they are translucent and fragrant. Stir occasionally to prevent sticking.
- Once the onions are cooked, add the two packages of frozen cauliflower rice directly to the skillet. Stir to combine with the onions.
- Sprinkle in salt, fresh ground black pepper, and a generous amount of sumac. Stir everything together and let it cook for an additional 8-10 minutes, stirring occasionally, until the cauliflower rice is heated through and tender.
- Drizzle the remaining tablespoon of olive oil over the cooked cauliflower rice. Mix well and adjust seasoning if necessary. Serve hot as a side or base for your favorite protein.
Notes
- Use fresh cauliflower instead of frozen for a more vibrant flavor.
- Add seasonal vegetables like bell peppers or zucchini for extra nutrients.
- Experiment with different spices such as cumin or chili powder to vary the flavor.
- Mix in proteins like chickpeas or cooked chicken for a more filling meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.