Cauliflower rice and peas
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We are currently camping out at my moms until our power is restored at home. She has been so gracious to have us. We had a crazy ice storm roll through our small town and the surrounding areas and it did not hold back. So many people without power and the damage is by far the worst I’ve ever seen in our community.
Needless to say, I am improvising a bit but I can still be creative even if I can’t be in my own kitchen. 😉
Side note- this bowl my mom let me use to display my recipe has been around since before I was born and then some. She served many salads in this vintage dish when I was growing up. I think it’s so cute and special.
Cauliflower rice and peas is an easy side-dish that pairs well with just about anything. Cauliflower has become quite the veggie substitute for so many recipes. Not only is cauliflower a great low-carb option, it can be dressed up in a variety of ways. We happen to eat rice regularly around here but sometimes I want something a little lighter. This veggie recipe has great texture, it’s easy to make, and the flavor is simple and fresh.
Let’s eat!🤍
Cauliflower Rice and Peas
Ingredients
- 1 1/2 tbsp butter
- 1/4 cup yellow onion, chopped fine
- 1 medium head of cauliflower, chopped fine like rice, about 4 cups a food processor works great for this
- 1 1/2 tbsp better than bouillon paste, roasted chicken
- 1/4 cup broccoli, chopped fine optional
- 1 cup frozen peas
- salt
- pepper
Instructions
- Heat a large skillet over medium heat. Add butter and onion and cook until onion is soft, about 4 minutes. Add cauliflower rice and broccoli and sauté for 2-3 minutes. Stir bouillon paste into rice until melted. Add peas and a sprinkling of salt and pepper. Cook stirring often for 3-4 minutes until rice is tender (not mushy) and peas are warmed through. You'll have a little bit of liquid in the pan and that's okay!
Notes
Nutrition
