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Level
very easy
Prep Time
15 mins
Total Time
30 mins
Serves
6

Ingredients

3 tbsp
olive oil
45 mL
½ cup
finely diced Vidalia onion
125 mL
2 tbsp
minced garlic
30 mL
1 tbsp
smoked paprika
15 mL
1 tbsp
ground turmeric
15 mL
2 pkgs
riced cauliflower
500 g each
1 ½ tsp
salt
7 mL
1 ½ tsp
ground black pepper
7 mL
1 tbsp
lemon zest
15 mL
3 tbsp
lemon juice
45 mL
1/3 cup
finely chopped chives
75 mL
1/3 cup
finely chopped parsley
75 mL
2 tbsp
thyme leaves
30 mL

Directions

Step 1
Heat the oil in a large frypan pan over medium-high heat. Stir in the onion, cook until lightly golden, 4 to 5 min. Stir in the garlic, paprika and turmeric; cook 20 sec. Mix in the riced cauliflower (cauliflower chopped into small pieces to resemble rice), salt and pepper until evenly coated with the oil and spices. Cover and cook until cauliflower is tender, stirring often, 8 to 10 min. Remove from heat. Stir in lemon zest, juice and fresh herbs. Sprinkle with additional smoked paprika to garnish, if desired. Serve immediately.

Tip

Purchase packaged riced cauliflower in the Produce Dept. or make your own using a food processor to finely chop cauliflower florets into 10 cups (2.5 L) of "riced" pieces.
Try this dish with Cajun Salmon sold in the Seafood Dept.
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Nutrition Facts

Nutrition Description:
Per serving: 1/6 of the recipe
Calories:
130
Fat:
8
Saturated Fat:
1
Carbs:
14
Fibre:
5
Sugar:
5
Protein:
4
Sodium:
640 mg