• 6 Ratings

Finely chopped cauliflower perfectly mimics white rice in this side dish that's just as satisfying as the original but with way fewer calories and carbs.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375°F. Coat a 2-quart square baking dish with nonstick cooking spray. In a very large nonstick skillet heat 1 tablespoon of the sesame oil over medium-high heat. Add chicken to hot oil; cook about 10 minutes, turning to brown evenly. Transfer chicken to prepared dish, arranging in a single layer. Drain and discard drippings from the skillet.

  • In a small bowl whisk together soy sauce, orange peel, orange juice, vinegar, brown sugar, crushed red pepper, 2 tablespoons cold water, and the cornstarch; add to the skillet. Cook and stir until thickened and bubbly; pour sauce over chicken thighs in dish.

  • Bake, uncovered, about 30 minutes or until chicken is done (at least 175°F).

  • Meanwhile, place cauliflower in a large food processor. Cover and pulse several times until cauliflower is evenly chopped into rice-size pieces.

  • Wipe out the skillet. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat; add the cauliflower, salt, and pepper. Cook the cauliflower for 8 to 10 minutes or until you begin to see caramelized flecks throughout, stirring occasionally. If desired, sprinkle cauliflower with cilantro and additional orange peel. Serve with chicken thighs.

Nutrition Facts

285 calories; total fat 13g; saturated fat 3g; polyunsaturated fat 4g; monounsaturated fat 5g; cholesterol 145mg; sodium 526mg; potassium 612mg; carbohydrates 9g; fiber 2g; sugar 5g; protein 32g; trans fatty acidg; vitamin a 63IU; vitamin c 51mg; thiaminmg; riboflavinmg; niacin equivalents 7mg; vitamin b6 1mg; folate 62mcg; vitamin b12 1mcg; calcium 40mg; iron 2mg.


6 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1