Paleo Cauliflower Rice Frittata Recipes

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PALEO CAULIFLOWER RICE

This paleo recipe is so quick, easy, and delicious and really a great substitute for rice if you're trying to eat low-carb. Your whole family will love it!

Provided by Lauren S

Categories     Fruits and Vegetables     Vegetables     Cauliflower     Rice

Time 15m

Yield 4

Number Of Ingredients 3



Paleo Cauliflower Rice image

Steps:

  • Place cauliflower chunks in a food processor and pulse until broken down into rice-size pieces.
  • Heat olive oil in a skillet over medium heat; add cauliflower 'rice', salt, and pepper. Cover skillet and cook until heated through, 3 to 5 minutes. Remove lid and fluff 'rice' with a fork.

Nutrition Facts : Calories 113.3 calories, Carbohydrate 11.1 g, Fat 7 g, Fiber 5.3 g, Protein 4.2 g, SaturatedFat 1 g, Sodium 63 mg, Sugar 5 g

1 large head cauliflower, cut into large chunks
2 tablespoons extra-virgin olive oil
salt and ground black pepper to taste

PALEO CAULIFLOWER RICE FRITTATA

A cauliflower rice-crusted rich frittata that is easy to make and you can have a huge slice of it!

Provided by Hungry Hobby

Categories     Cauliflower Rice

Time 30m

Yield 4

Number Of Ingredients 8



Paleo Cauliflower Rice Frittata image

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Run cauliflower through the food processor using the shredding blade to create cauliflower "rice".
  • Heat avocado oil in an oven-safe skillet over medium-high heat. Add cauliflower "rice" and garlic salt; cook and stir until tender, 3 to 4 minutes.
  • Whisk egg whites, eggs, garlic powder, black pepper, and salt together in a bowl; pour over cauliflower mixture. Cook until eggs are mostly set, 5 to 7 minutes.
  • Place skillet under the broiler until eggs are completely set, 5 to 7 minutes. Cool 5 minutes before serving.

Nutrition Facts : Calories 246.6 calories, Carbohydrate 12.9 g, Cholesterol 186 mg, Fat 12.2 g, Fiber 5.4 g, Protein 23.8 g, SaturatedFat 2.4 g, Sodium 417.3 mg, Sugar 6.4 g

1 large head cauliflower, broken into large pieces
2 tablespoons avocado oil
1 pinch garlic salt, or more to taste
2 cups egg whites
4 eggs
1 pinch garlic powder, or more to taste
1 pinch ground black pepper, or more to taste
1 pinch red pepper flakes, or more to taste

TUNISIAN STYLE BAKED CAULIFLOWER FRITTATA

In the authentic version of this frittata there is a lot more olive oil, as well as chopped hard-boiled eggs. This one is lighter and simpler. It is great for lunch or dinner and keeps well in the refrigerator.

Provided by Martha Rose Shulman

Categories     easy, lunch, main course

Time 1h30m

Yield Serves 6

Number Of Ingredients 11



Tunisian Style Baked Cauliflower Frittata image

Steps:

  • Preheat the oven to 350 degrees. Place 1 tablespoon of the olive oil in a 2-quart casserole, preferably earthenware or in a 9-inch cast iron skillet, and brush the bottom and sides of the dish with the oil.
  • Bring a large pot of water to a boil and salt generously. Add the cauliflower and boil gently until very tender, about 15 minutes. If you prefer, you can cut up the cauliflower and steam it for 15 minutes. Using slotted spoons or tongs remove the cauliflower from the water (or from the steamer), transfer to a bowl of cold water and drain. Cut the florets from the stem and mash into little pieces with a fork. You should have about 3 cups.
  • Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring, until the onion softens, about 5 minutes. Stir in the garlic, stir together for about 30 seconds and remove from the heat.
  • Whisk the eggs in a large bowl. Season with salt and freshly ground pepper to taste. Stir in the cauliflower, onion and garlic, parsley, ground caraway and Parmesan. Make sure the harissa is dissolved in the water if using, and stir in; otherwise stir in the cayenne. Scrape into the casserole dish.
  • Place in the oven and bake 40 minutes, or until set. Allow to cool for at least 10 minutes before serving. In Tunisia these frittatas are served at room temperature, but you can also serve it hot.

Nutrition Facts : @context http, Calories 177, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 12 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 421 milligrams, Sugar 3 grams, TransFat 0 grams

1/2 medium head cauliflower (about 1 1/4 pounds), trimmed of leaves, bottom of the stem trimmed away
2 tablespoons extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, minced
8 eggs
Salt and freshly ground pepper to taste
1/2 cup finely chopped parsley
2 teaspoons ground caraway seeds
2 tablespoons freshly grated Parmesan
1/2 teaspoon harissa dissolved in 1 teaspoon water, or 1/4 teaspoon cayenne
Freshly ground pepper

PALEO CAULIFLOWER RICE FRITTATA

A cauliflower rice-crusted rich frittata that is easy to make and you can have a huge slice of it!

Provided by Hungry Hobby

Categories     Cauliflower Rice

Time 30m

Yield 4

Number Of Ingredients 8



Paleo Cauliflower Rice Frittata image

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Run cauliflower through the food processor using the shredding blade to create cauliflower "rice".
  • Heat avocado oil in an oven-safe skillet over medium-high heat. Add cauliflower "rice" and garlic salt; cook and stir until tender, 3 to 4 minutes.
  • Whisk egg whites, eggs, garlic powder, black pepper, and salt together in a bowl; pour over cauliflower mixture. Cook until eggs are mostly set, 5 to 7 minutes.
  • Place skillet under the broiler until eggs are completely set, 5 to 7 minutes. Cool 5 minutes before serving.

Nutrition Facts : Calories 246.6 calories, Carbohydrate 12.9 g, Cholesterol 186 mg, Fat 12.2 g, Fiber 5.4 g, Protein 23.8 g, SaturatedFat 2.4 g, Sodium 417.3 mg, Sugar 6.4 g

1 large head cauliflower, broken into large pieces
2 tablespoons avocado oil
1 pinch garlic salt, or more to taste
2 cups egg whites
4 eggs
1 pinch garlic powder, or more to taste
1 pinch ground black pepper, or more to taste
1 pinch red pepper flakes, or more to taste

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