Garlicky Carrot and Pea Riced Cauliflower from Frozen 

Shanthi Appelo
Shanthi Appelo

| 1 min read

riced cauliflower
Riced cauliflower is versatile — pairing well with everything from Asian-inspired fare to grilled staples. This side dish from frozen riced cauliflower makes for an affordable and low-effort dinner. The key to making sure the cauliflower tastes like rice without the vegetable’s dreaded sulfur-like smell is to drop the rice in a hot, non-greased, nonstick skillet to remove excess moisture. While the moisture is escaping, a separate pan cooks fragrant garlic, onion, peas and carrots to be combined in the end. This ensures that the garlic and onion don’t burn and allows their sweet and nutty flavors to develop. 
Serving Amount
  • 12 ounce bag frozen riced cauliflower

  • 2 garlic cloves, minced

  • 12 yellow onion, finely chopped

  • 1 tbsp olive oil

  • 12 cup shredded carrots, finely chopped

  • 12 cup frozen peas

  • Salt and pepper to taste

  • Step 1

    Heat a large, non-stick skillet over high heat. Once hot, add frozen cauliflower and stir frequently to allow excess moisture to leave, about 7 minutes.  

  • Step 2

    Meanwhile, in a separate saucepan, heat oil over medium-low heat. Add garlic, onions, peas and carrots until garlic is golden and fragrant and carrots are soft, about 5 minutes.   

  • Step 3

    Turn skillet with cauliflower down to medium heat. Add oil mixture of garlic, onions, peas and carrots and stir until well combined. Serve with a main dish or stir in a protein for a stir fry.  

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