- 3 tablespoons olive oil, divided
- 1 shallot, diced
- 2 garlic cloves, minced
- 2 cups shredded brussels sprouts
- 3 cups cauliflower rice
- 1 teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes
- 2 tablespoons water
- 1 cup baby spinach, roughly chopped
- ¼ cup grated parmesan
- Heat 2 tablespoons olive oil over medium heat. Add shallots and saute for 5-7 minutes, until light brown. Add garlic and saute for another minute.
- Add brussels sprouts, salt, pepper and red pepper flakes and cook for another 5 minutes. Once sprouts begin to brown and crisp, remove to a bowl and set aside.
- Add remaining tablespoon of oil to pan, and once hot add cauliflower rice. Saute for 2-3 minutes.
- Add water, cover and let steam for 5 minutes.
- Add brussels sprouts back to pan, along with spinach and parmesan cheese. Toss until spinach wilts and cheese melts.
For something so simple, I had a hell of time figuring out what to call this dish. I obviously went with the most exciting, mouth-watering one: brussels cauliflower rice.
You’re hooked, aren’t you? I knew it.
I get it – this sounds boring and probably better coming from someone who posts more smoothies than sangria. But today you’ve got me (hey I like smoothies too!!), and I’m here to tell you this fake rice is one of my favorite side dishes I’ve ever made.
Partly because I think it’s delicious in all its simplicity, but also because you can make it in a snap. And if you’re a person who likes to buy pre-sliced brussels sprouts and/or pre-riced cauliflower? This has your name written all over it. Just give me 15 minutes (less, even!) and I’ll give you a dish to pair with pretty much anything you’ve already got planned for dinner.
Of course, if you don’t have anything planned, you can just throw a fried egg on top of this brussels cauliflower rice and call it a meal. Options, y’all.