Garlicky Carrots and Cauliflower Rice


  • 3 cloves garlic, finely chopped ⁣⁠
  • 1 (10-oz.) bag cauliflower rice ⁣⁠
  • 1 cup shredded carrots (approx. 3 medium) ⁣⁠
  • 1/4 tsp. onion powder ⁣⁠
  • 1 tsp. chopped fresh parsley ⁣⁠
  • sea salt (or himalayan salt) and ground black pepper (to taste; optional) ⁣⁠


  1. Heat large nonstick skillet lightly coated with spray over high heat

  2. Add garlic, cauliflower, carrots, and onion powder; cook, stirring frequently, for 3 to 5 minutes, or until vegetables are tender

  3. Add parsley, and season with salt and pepper (if desired); cook, stirring frequently, for 1 minute

  4. Serve immediately, or store refrigerated in an airtight container for up to four days

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