Cauliflower Pilaf

Serves 2

Chef’s Note:

Pilaf usually refers to rice cooked in a well -seasoned broth. But it doesn’t have to be rice if rice is off your table. Rice Pilaf is a restaurant favorite because it can be held warm for a long time before serving. It also has great flavor. The same is true for this cauliflower version.

Ingredients

  • 3 cups cauliflower florets (about 1” each)
  • 2 Tbsp. butter or oil
  • 1 tsp. herb of your choice (optional)
  • 1 shallot minced Or 2 scallions minced
  • Salt and pepper to taste (and your doctor’s advice)
  • 1 clove of garlic, grated or minced very fine
  • ½ cup low sodium chicken broth

Preparation

  1. 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).
  2. Melt butter or oil 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 salt, pepper and herb of choice and cook for 1 minute. Add the chicken broth. Allow to come to a simmer. Cover and cook at LOW heat for 4-5 more minutes.

Nutritional Information per Serving

Serving size = 1 cup

  • 5 g Carbohydrate

Source: Ward Alper, the Decadent Diabetic

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.

Rice

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