Food, Family, & Faith

Keto Friendly Take-Out Confetti Cauliflower Rice

     Hello Family! Well it’s dinner time, your looking through your fridge wondering what to make that is tasty but yet low calorie. Your making some kind of chicken but don’t know what to make as a side dish.  Hmmm..Some kind of rice dish would be nice, however rice is starchy and your trying  to stay away from gluten products and trying to watch carbs as well.  Hold it!  You see a head of cauliflower. You remember seeing some kind of rice dish on a cooking show. Ok time to get busy! 

      So this is a cauliflower rice dish I threw together trying to keep the calories as low as possible. It serves between 6-8 and it came out to around 55 calories per serving! So you can take 2 servings if you want..heck eat the whole thing! (just kidding) not a good idea..Anyway happy cooking! Enjoy! Till we meet again..Mama Carol

(I have revised this recipe since 2013 so you will see a difference in calorie count if you look at the older recipe)

Using My Fitness Pal 48 calories per serving. 5 Carbs, 1 fiber (So 4 total carbs! Yes!) 2 grams sugar, 4 Grams protein.

Shred an entire head of cauliflower

In a large sauce/frying pan saute 1/2 cup onion, 2 tsp minced garlic in 1/2 tbsp olive oil until onions are translucent. About 5 minutes or so.

Add 1/4 cup peas (I used frozen) 1 cup shredded fresh carrots (approx 2 7-8 inch carrots) and 2 tbsp low sodium soy sauce. Mix and blend veggies for a few minutes.

Now add your cauliflower and 1 egg mixed with 3/4 of a cup of egg whites.  Saute and mix for another 5-8 minutes or so until you no longer see and runny egg whites and voila! A perfect side dish to compliment any meal!

Keto Friendly Confetti Cauliflower Rice

Perfect for those watching carbs, sugar and gluten!

  • 1 Head Cauliflower
  • 1 Egg
  • 3/4 Cup Egg Whites
  • 1/2 Tbsp Olive Oil (Extra Virgin)
  • 1/4 Cup Frozen Peas
  • 2 7-8 inch Carrots
  • 1/2 Cup Onions
  • 2 Tsp Raw Garlic
  • 2 Tbsp Low Sodium Soy Sauce
  1. Shred an entire head of cauliflower.  In a large sauce/frying pan saute 1/2 cup onion, 2 tsp minced garlic in 1/2 tbsp olive oil until onions are translucent. About 5 minutes or so. Add 1/4 cup peas (I used frozen) 1 cup shredded fresh carrots and 2 tbsp low sodium soy sauce. Mix and blend veggies for a few minutes. Now add your cauliflower and 1 egg mixed with 3/4 of a cup of egg whites. Saute and mix for another 5-8 minutes or so until you no longer see and runny egg whites and cauliflower is soft. Voila! A perfect side dish to compliment any meal!



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