Riced Cauliflower

 
Cauliflower does it AGAIN!

Cauliflower does it AGAIN!

“Riced” Cauliflower

Recipe makes 2 servings

Serving size              1 Cup

Net Carbohydrates              5 g.

Note: Will the wonders of what you can do with cauliflower never end? This very simple preparation takes the place of rice on your plate for amazingly few carbohydrates for a very large serving. It has a similar texture to rice but a different flavor that substitutes perfectly!

You can do this with a box grater but it works best and most quickly with a food processor.

I like to add a tsp. of one herb (tarragon, basil, dill, thyme) to the butter to give the “rice” a light flavor.

3 cups cauliflower florets (about 1” each)

2 Tbsp. butter

1 tsp. herb of your choice (optional)

1 shallot minced

Or

2 scallions minced

1 clove of garlic, grated or minced very fine.

¼ cup low sodium chicken broth

 

HOW TO PREPARE THE RECIPE:

Pulse the cauliflower in a food processor until it resembles kernels of rice(this can also be done on the large side of a box grater).

Melt butter in a large (12”) frying pan. Add the shallot or scallions and cook until just wilted. Add the garlic and stir to combine. Add the cauliflower and continue to cook over medium high heat for 3- 4 minutes. Add the chicken broth. Allow to come to a simmer. Cover and cook at LOW heat for 4-5 more minutes.

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