Cauliflower Rice with Mint & Peas
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!
Ingredients
- 1 Tbsp1 Tbsp1 Tbsp Ghee
- 2 - 3 cloves2 - 3 cloves2 - 3 cloves Garlic, chopped
- 0.5 tsp0.5 tsp0.5 tsp Ground Cumin, Primal Palate
- 0.25 tsp0.25 tsp0.25 tsp Paprika
- 1 cup1 cup1 cup Green Peas, frozen
- 16 oz16 oz16 oz Riced Cauliflower, frozen
- 0.25 cup0.25 cup0.25 cup Mint Leaves
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Process
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.
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