Cauliflower Egg Yolk Rice
Cauliflower Egg Yolk Rice is a low-carb, gluten-free, and keto-friendly dish that is perfect for those on a low-carb or ketogenic diet. This recipe replaces rice with cauliflower, which is a low-carb and low-calorie alternative to rice. It is also a good source of vitamin C, vitamin K, and dietary fiber. The egg yolks provide a rich source of healthy fats and protein, making this dish a complete meal. However, those with egg or dairy allergies should avoid this dish.
Nutrition Facts
Per serving
Energy
189 kcal
Protein
8 g
Carbs
14 g
Fat
11 g
Fiber
8 g
Ingredients
Cauliflower
1 small (200g)
Onion Finely Chopped
0.5 medium cup (75g)
chopped tomato
0.25 small cup (25g)
Olive Oil
1 tsp (5g)
Common salt
0.5 tsp (2.5g)
Bell peppers
2 tbsp (20g)
egg yolks
1 egg's (17g)
Instructions
Cooking Steps
Cut the cauliflower into small florets and pulse them in a food processor until they resemble rice grains.
Heat oil in a pan over medium heat and sauté chopped onions until they turn translucent.
Add chopped bell peppers and tomatoes and sauté for 2-3 minutes until they soften.
Add the cauliflower rice and salt, and mix well. Cook for 5-7 minutes until the cauliflower rice is tender.
In a separate pan, heat the egg yolks over low heat and stir continuously until they become creamy and thick.
Add the cooked egg yolks to the cauliflower rice and mix well.
Garnish with chili flakes and serve hot.