Easy Rice with Cauliflower
Did you know that a large head of cauliflower contains only around 200 calories and is super rich in vitamins and minerals?
Just one serving of cauliflower contains over 70 percent of the recommended daily vitamin C! It’s also a good source of fiber, protein, vitamin K, thiamine, riboflavin, niacin, magnesium, potassium and vitamin B6!
Wouldn’t it be nice to eat cauliflower on a weekly basis to get the much needed vitamins and minerals it has to offer? We will be providing some healthy yet delicious cauliflower recipes so no one has any excuses not to include this somewhat luscious vegetable into their weekly menu.
WOW! Great reasons to have this little veggie on the dinner table!
- 1 medium onion chopped fine
- 3 cloves garlic chopped fine
- 2 tablespoons olive oil
- 1 small red pepper wash, remove ribs then cut into small pieces
- 2 cups of cauliflower pieces
- 1/2 tablespoon dried parsley
- 1/2 teaspoon salt
- 2-1/2 cups chicken broth
- 1 cup rice uncooked
- Parmesan cheese optional
Remove all the leaves from the base of the cauliflower.
Using a sharp knife, cut around the core of the cauliflower until you can remove it.
Now you should have florets. Cut away the stems of the florets until you have small pieces of cauliflower.
Using a large skillet with a lid, saute onions and garlic in olive oil until soft
Add cauliflower and red pepper to the skillet, lightly salt and pepper.
Saute vegetables for about 2 minutes.
Add rice and cook for an additional minute.
Add chicken broth, parsley and salt; stir and bring to a light boil.
Cover; reduce heat and cook for 18-20 minutes.
Sprinkle with Parmesan cheese if desired.