Cauliflower Rice with Mint & Peas (Edit recipe)

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This Cauliflower Rice with Mint & Peas is the perfect summer side dish to make during your Whole30. It's easy, delicious and takes less than 10 mins to make. Riced cauliflower is a great alternative to regular rice and so works for a variety of diets - Paleo, Keto, Whole30 and Plant-based Whole30. Being neutral in taste, it really takes on the flavor of whatever seasonings, spices or sauces you add in. So rather than eating a microwaved frozen bag of riced cauliflower, change it up and give this recipe a try!

5 minutes

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	176
Fat:	8 g
Carbohydrates:	21 g
Protein:	8 g
Cholesterol:	18 g
Sodium:	49 mg
Fiber:	6 g
Sugars:	5 g
Calculated per serving.

Serves: 2

Ingredients

1 Tbsp Ghee
2 - 3 cloves Garlic, chopped
0.5 tsp Ground Cumin, Primal Palate
0.25 tsp Paprika
1 cup Green Peas, frozen
16 oz Riced Cauliflower, frozen
0.25 cup Mint Leaves

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat a pan on medium heat. When heated, add ghee.
Add chopped garlic and sauté until softened.
Add ground spices and swirl the pan around. Allow the flavors to release for a minute.
Turn the heat up to medium-high. Add frozen green peas and sauté for 1-2 mins.
Add frozen riced cauliflower and keep stirring, allowing the moisture to evaporate.
Once all the moisture has evaporated, add salt and cook no more than 2-3 mins.
Garnish with fresh mint leaves. Enjoy!

Notes

Some tips for cooking riced cauliflower - 1. Use frozen riced cauliflower over fresh. Do not defrost. Throw it right in the heated pan. 2. Cook on medium-high heat and uncovered. 3. Do not overcook. All it needs is 4-5 mins. 4. Stir continuously allowing the water to dry out. 5. If adding other veggies, cook them before adding riced cauliflower.