Riced Cauliflower Primavera

Riced Cauliflower Primavera is a vibrant, low-carb twist on traditional pasta, featuring a medley of fresh vegetables and a light garlic sauce. This dish is not only delicious but also packed with nutrients, making it a perfect choice for a healthy meal.

Ingredients

• Riced cauliflower - 400 grams
• Olive oil - 2 tablespoons
• Garlic - 2 cloves, minced
• Red bell pepper - 1, diced
• Zucchini - 1 medium, diced
• Carrot - 1 medium, diced
• Cherry tomatoes - 150 grams, halved
• Spinach - 100 grams, fresh
• Parmesan cheese - 30 grams, grated
• Italian seasoning - 1 teaspoon
• Salt - to taste
• Black pepper - to taste

Steps

1. Heat the olive oil in a large skillet over medium heat.
2. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Stir in the diced red bell pepper, zucchini, and carrot, cooking for 5-7 minutes until the vegetables are tender.
4. Add the riced cauliflower to the skillet, and mix well with the vegetables.
5. Continue to cook for another 5 minutes, stirring occasionally.
6. Add the cherry tomatoes and fresh spinach to the skillet, cooking until the spinach wilts, about 2-3 minutes.
7. Season with Italian seasoning, salt, and black pepper to taste.
8. Remove from heat and stir in the grated Parmesan cheese until well combined.
9. Serve warm and enjoy your healthy Riced Cauliflower Primavera!

Nutrition

• Calories: 220
• Protein: 8 g
• Carbs: 15 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 350 mg
• Cholesterol: 10 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.3 L

Health Benefits

• Low in carbohydrates, making it suitable for low-carb diets.
• Rich in vitamins and minerals from a variety of vegetables.

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