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Cauliflower Rice USDA Recipe for Family Child Care Homes

Colorful cauliflower rice with a medley of celery, carrots, peppers, and a hint of cilantro that burst with flavor in every bite.
CACFP Crediting Information: ½ cup serving provides
½ cup vegetable (⅛ cup red/orange vegetable, ⅜ cup other vegetable).
SOURCE
USDA Standardized Recipes Project - 2024
Prep Time20 minutes
Cook Time6 minutes
Total Time26 minutes
Age Group: Ages 3-5, Ages 6-18
Serving Size: 6
Program Type: CACFP
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian
Program Meal Component: Vegetables
Vegetable Subgroup: Red-Orange Vegetables, Other Vegetables
Meal Service Temperature: Hot
Cooking Method: Sauté
Season: Summer, Fall, Spring, Winter
6
Calories: 51

Ingredients

  • ¼ cup (2 oz) Celery, fresh, small dice
  • ¼ cup (2 oz) Onion, yellow, fresh, small dice
  • ¼ cup (2 oz) Carrots, fresh, small dice
  • ¼ cup (2 oz) Pepper, bell, red, fresh, small dice
  • 3 cups Cauliflower, riced, thawed, drained
  • 1 ½ tsp Olive oil
  • ¼ tsp Salt
  • ¼ tsp Granulated garlic
  • ½ oz (small pinch) Cilantro, minced

-

  • ¼ cup (2 oz) Celery, fresh, small dice
  • ¼ cup (2 oz) Onion, yellow, fresh, small dice
  • ¼ cup (2 oz) Carrots, fresh, small dice
  • ¼ cup (2 oz) Pepper, bell, red, fresh, small dice
  • 3 cups Cauliflower, riced, thawed, drained
  • 1 ½ tsp Olive oil
  • ¼ tsp Salt
  • ¼ tsp Granulated garlic
  • ½ oz (small pinch) Cilantro, minced

Instructions

  • Heat large skillet to medium-high heat and spray with a pan-release spray.
  • Combine celery, onion, carrots and peppers. Sauté over medium-high heat for 2 minutes. Remove vegetables and set aside for step 4.
  • Add oil to skillet.
  • Add cauliflower and sauté for 2 minutes.
  • Add carrot mixture to the cauliflower. Add salt and granulated garlic, stir well. Continue cooking for 1 minute. Stir in cilantro.
    Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
  • Remove from heat and serve.
    Critical Control Point: Hold for hot service at 140 °F or higher.
  • Serve ½ cup (4 oz spoodle).

Notes

The food safety temperatures are based on Federal consumer food safety guidance. Some information may be different in your state. Always check with your local regulatory authority (health department) or sponsoring organization (sponsor) for guidance on current food safety requirements in your operation.

Nutrition

Serving: 0½ cup (4 oz spoodle) | Calories: 51 | Total Carbohydrate: 5g | Protein: 1g | Total Fat: 4g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 122mg | Dietary Fiber: 2g | Total Sugars: 2g | Vitamin A: 2085IU | Vitamin C: 38mg | Calcium: 18mg | Iron: 0mg | Added Sugars included: 10000g