Directions

Ingredients

Italian-Style Cauliflower Rice

Nutrition:
Calories: 300
Fat: 23 grams
Net Carbs: 9 grams
Protein: 14 grams

Fierce Food Facts: This easy-to-put-together, low-carbohydrate side dish has a nice punch of Vitamins A, C, and K along with 20% of the daily needs for calcium. The fresh herbs also provide wonderful flavor along with anti-oxidants and polyphenols to help support your immune system.

Photographed By: Anne Watson
Directions:

In a large skillet over medium, heat the oil. Sauté the leeks and garlic until leeks start to brown and garlic is aromatic.

Turn the heat to high and add one bag of frozen cauliflower rice. Spread cauliflower out across the skillet to see if you have room in the pan for the second bag. If not, cook in batches.

Once all of the rice is cooked, add it back to the sauté pan and add heavy cream, salt, pepper, and cheese. Reduce heat to low and simmer until liquid is reduced. Just before serving, add the basil, lemon juice, and capers. Serve immediately.

Kids Can Cook Tips: Have the younger kids help measure the oils and cream and help grate the cheeses and juice the lemons. Older kids with knife skills can help chiffonade the basil and slice the leeks.

Italian-Style Cauliflower Rice

2 packages frozen cauliflower rice (16 ounces per package)

1 medium leek (green tops removed), thinly sliced

3 garlic cloves, minced

1 tablespoon avocado or extra virgin olive oil

1 cup of heavy cream

½ cup grated Parmesan cheese

1 cup grated Asiago cheese

¼ cup chiffonade fresh basil

1 lemon, juice only

¼ cup rinsed capers (optional)

2 teaspoons salt

½ teaspoon ground pepper

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Nourish

Italian-Style Cauliflower Rice

Gather your famiglia at the table to enjoy this Italian-inspired rice dish made with cauliflower rice, parmesan and asiago cheese, and fresh basil!

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Key takeaways

1

2

3

Low hassle, high nutrition

Fierce Food: Easy

Fierce Food: Easy

50/50 mixes of powerful veggies and starchy favorites

Fierce Food: Balance

Fierce Food: Balance

Maximize nutrients, minimize sugar and starch

Fierce Food: Power

Fierce Food: Power

Power

30 Total Minutes

8 Servings

Ingredients

2 packages frozen cauliflower rice (16 ounces per package)

1 medium leek (green tops removed), thinly sliced

3 garlic cloves, minced

1 tablespoon avocado or extra virgin olive oil

1 cup of heavy cream

½ cup grated Parmesan cheese

1 cup grated Asiago cheese

¼ cup chiffonade fresh basil

1 lemon, juice only

¼ cup rinsed capers (optional)

2 teaspoons salt

½ teaspoon ground pepper

2 packages frozen cauliflower rice (16 ounces per package)

1 medium leek (green tops removed), thinly sliced

3 garlic cloves, minced

1 tablespoon avocado or extra virgin olive oil

1 cup of heavy cream

½ cup grated Parmesan cheese

1 cup grated Asiago cheese

¼ cup chiffonade fresh basil

1 lemon, juice only

¼ cup rinsed capers (optional)

2 teaspoons salt

½ teaspoon ground pepper

2 packages frozen cauliflower rice (16 ounces per package)

1 medium leek (green tops removed), thinly sliced

3 garlic cloves, minced

1 tablespoon avocado or extra virgin olive oil

1 cup of heavy cream

½ cup grated Parmesan cheese

1 cup grated Asiago cheese

¼ cup chiffonade fresh basil

1 lemon, juice only

¼ cup rinsed capers (optional)

2 teaspoons salt

½ teaspoon ground pepper

Kitchen Equipment

Ingredient Replacement

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Nutrition:
Calories: 300
Fat: 23 grams
Net Carbs: 9 grams
Protein: 14 grams

Fierce Food Facts: This easy-to-put-together, low-carbohydrate side dish has a nice punch of Vitamins A, C, and K along with 20% of the daily needs for calcium. The fresh herbs also provide wonderful flavor along with anti-oxidants and polyphenols to help support your immune system.

Photographed By: Anne Watson
Directions:

In a large skillet over medium, heat the oil. Sauté the leeks and garlic until leeks start to brown and garlic is aromatic.

Turn the heat to high and add one bag of frozen cauliflower rice. Spread cauliflower out across the skillet to see if you have room in the pan for the second bag. If not, cook in batches.

Once all of the rice is cooked, add it back to the sauté pan and add heavy cream, salt, pepper, and cheese. Reduce heat to low and simmer until liquid is reduced. Just before serving, add the basil, lemon juice, and capers. Serve immediately.

Kids Can Cook Tips: Have the younger kids help measure the oils and cream and help grate the cheeses and juice the lemons. Older kids with knife skills can help chiffonade the basil and slice the leeks.

Nutrition:
Calories: 300
Fat: 23 grams
Net Carbs: 9 grams
Protein: 14 grams

Fierce Food Facts: This easy-to-put-together, low-carbohydrate side dish has a nice punch of Vitamins A, C, and K along with 20% of the daily needs for calcium. The fresh herbs also provide wonderful flavor along with anti-oxidants and polyphenols to help support your immune system.

Photographed By: Anne Watson
Directions:

In a large skillet over medium, heat the oil. Sauté the leeks and garlic until leeks start to brown and garlic is aromatic.

Turn the heat to high and add one bag of frozen cauliflower rice. Spread cauliflower out across the skillet to see if you have room in the pan for the second bag. If not, cook in batches.

Once all of the rice is cooked, add it back to the sauté pan and add heavy cream, salt, pepper, and cheese. Reduce heat to low and simmer until liquid is reduced. Just before serving, add the basil, lemon juice, and capers. Serve immediately.

Kids Can Cook Tips: Have the younger kids help measure the oils and cream and help grate the cheeses and juice the lemons. Older kids with knife skills can help chiffonade the basil and slice the leeks.

Nutrition:
Calories: 300
Fat: 23 grams
Net Carbs: 9 grams
Protein: 14 grams

Fierce Food Facts: This easy-to-put-together, low-carbohydrate side dish has a nice punch of Vitamins A, C, and K along with 20% of the daily needs for calcium. The fresh herbs also provide wonderful flavor along with anti-oxidants and polyphenols to help support your immune system.

Photographed By: Anne Watson
Directions:

In a large skillet over medium, heat the oil. Sauté the leeks and garlic until leeks start to brown and garlic is aromatic.

Turn the heat to high and add one bag of frozen cauliflower rice. Spread cauliflower out across the skillet to see if you have room in the pan for the second bag. If not, cook in batches.

Once all of the rice is cooked, add it back to the sauté pan and add heavy cream, salt, pepper, and cheese. Reduce heat to low and simmer until liquid is reduced. Just before serving, add the basil, lemon juice, and capers. Serve immediately.

Kids Can Cook Tips: Have the younger kids help measure the oils and cream and help grate the cheeses and juice the lemons. Older kids with knife skills can help chiffonade the basil and slice the leeks.

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