'Riced' Cauliflower

Serves 2

Notes from the Chef

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/cheese grater, but it works best and most quickly with a food processor.

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

Ingredients

  • 3 cups cauliflower florets (about 1” in diameter each)
  • 2 tbsp butter
  • 1 tsp herb of choice (optional)
  • Salt and pepper to taste (and your doctor’s advice)
  • 1 shallot or 2 scallions, minced
  • 1 clove garlic, minced
  • ¼ cup low-sodium chicken broth

Preparation

  1. Pulse cauliflower in a food processor until it resembles kernels of rice. (This can also be done on the large side of a box/cheese grater.)
  2. Melt butter in a large (12”) frying pan over medium-high heat. Add herb of choice, salt and pepper, and shallot or scallions. Cook until just wilted.
  3. Add garlic and stir to combine. Add cauliflower and continue to cook over medium-high heat for 3-4 minutes.
  4. Add chicken broth and bring to a simmer. Cover, reduce heat to low, and cook for 4-5 more minutes.

Nutrition Information per Serving

Serving size = 1 cup

  • Net carbohydrate: 5 g

Recipe from Ward Alper, the Decadent Diabetic

In the event you find this recipe inappropriate for diabetics, please contact us and we will review your suggestions.

Vegetable

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