Cauliflower rice with herbs

Cauliflower rice with herbs

Total: 30 Min. | Active: 20 Min.
vegetarian, gluten-free, healthy and balanced, Low Carb
Nutritional value / person: 229 kcal
, Fat: 17 g
, Carbohydrate: 8 g
, Protein: 8 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 cauliflower (approx. 1 kg)

Garlic butter

30 g flaked almonds
60 g butter
2 garlic cloves, sliced
2 tbsp white balsamic vinegar
2 bunches herbs (e.g. parsley, chives), finely chopped
1 tsp salt
a little pepper
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How it's done

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Puree the cauliflower in a food processor until smooth, spread on two baking trays lined with baking paper.

To roast

Approx. 10 mins. in an oven preheated to 200°C (convection). Remove, leave to cool on the trays, transfer the cauliflower to a bowl.

Garlic butter

Toast the flaked almonds in a non-stick frying pan without any oil. Add the butter and garlic, sauté for approx. 5 mins. Mix the balsamic and herbs into the cauliflower, season. Serve the cauliflower with the garlic butter.

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