This easy, gluten-free side pairs well with most entrees. It is a great way to sneak in a vegetable and plant-based protein. I kept the recipe simple but feel free to add additional seasonings to pair with your entree.
- Heat a large pan over medium-low heat. Add the riced cauliflower, cooked quinoa, olive oil, salt and pepper and saute uncovered for 30-35 minutes, stirring frequently to prevent burning.
- When the frozen riced cauliflower is cooked through, adjust your seasonings. Sprinkle with fresh parsley and serve immediately.
- This dish can be stored for 3-5 days in a sealed container in your refrigerator. I have not tried freezing it yet but it should freeze well and last two to three months in a sealed container in your freezer.
*If you use fresh riced cauliflower the cooking time will be slightly less so watch closely at the end. To make your own riced cauliflower pulse cauliflower florets in your food processor until it looks like white rice. Be careful not to over-process. It is best made in small batches at a time so the rice pieces are evenly sized. Otherwise, you might end up with some large chunks.
**I recommend starting with 2 tablespoons of olive oil and increasing up to 4 tablespoons as you go or as needed. For a more “fried” rice taste use the full 4 tablespoons of olive oil.
- Category: Side Dish