Paleo Arroz Branco Cozido
Transform your favorite side dish into a guilt-free delight with this Paleo Arroz Branco Cozido, a wholesome low-carb alternative to traditional white rice. Made with finely pulsed cauliflower, this vibrant recipe delivers a rice-like texture that's tender yet fluffy, enhanced by the savory flavors of sautéed onions, garlic, and a hint of chicken broth. Cooked to perfection in creamy coconut oil, this dish is seasoned with a touch of salt and pepper and topped with fresh parsley for a pop of herbal brightness. Ready in just 25 minutes, this paleo-friendly and gluten-free "white rice" pairs seamlessly with your favorite proteins or can shine as a satisfying standalone dish. Perfect for clean eaters and anyone seeking a healthy yet delicious twist on a classic staple!
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Ingredients
- 1 medium head Cauliflower
- 1 tablespoon Coconut oil
- 0.5 medium, chopped Onion
- 2 cloves, minced Garlic
- 0.5 cup Chicken broth
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon, chopped Fresh parsley
Directions
Step 1
Begin by preparing the cauliflower. Remove the leaves and stem, and cut the cauliflower into florets.
Step 2
Place the cauliflower florets into a food processor and pulse until the texture resembles rice grains. Be sure not to over-process as it can turn mushy.
Step 3
In a large skillet or frying pan, heat the coconut oil over medium heat.
Step 4
Add the chopped onion and sauté until translucent, about 3 to 4 minutes.
Step 5
Add the minced garlic and cook for another 1 minute until fragrant.
Step 6
Add the cauliflower rice to the skillet and stir well to combine with the onions and garlic.
Step 7
Pour the chicken broth over the cauliflower rice and season with salt and black pepper.
Step 8
Increase the heat to medium-high and let the mixture come to a slight simmer. Reduce the heat to low, cover, and let it cook for about 5 to 7 minutes or until the cauliflower is tender but not mushy.
Step 9
Remove the lid and let any excess liquid evaporate by cooking uncovered for an additional 1 to 2 minutes, stirring occasionally.
Step 10
Taste and adjust seasoning if necessary.
Step 11
Transfer the cooked cauliflower rice to a serving dish and garnish with freshly chopped parsley before serving.
Nutrition Facts
| Serving size | (672.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 295.2 |
| Total Fat 15.4g | 0% |
| Saturated Fat 12.2g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 0mg | 0% |
| Sodium 2147.0mg | 0% |
| Total Carbohydrate 33.7g | 0% |
| Dietary Fiber 10.9g | 0% |
| Total Sugars 12.8g | |
| Protein 12.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 148.4mg | 0% |
| Iron 2.9mg | 0% |
| Potassium 1688.8mg | 0% |
Source of Calories