Cauliflower Pilaf

h2Chef’s Note/h2
pPilaf 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./p
h2Ingredients/h2
ul
li3 cups cauliflower florets (about 1” each)/li
li2 tbsp. butter or oil/li
li1 tsp. herb of your choice (optional)/li
li1 shallot or 2 scallions, minced/li
liSalt and pepper to taste (and your doctor’s advice)/li
li1 clove of garlic, grated or minced very fine/li
li½ cup low sodium chicken broth/li
/ul
h2Preparation/h2
ol
liPulse 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)./li
liMelt butter or oil in a large (12”) frying pan./li
liAdd the shallot or scallions and cook until just wilted./li
liAdd the garlic and stir to combine./li
liAdd the cauliflower and continue to cook over medium high heat for 3-4 minutes./li
liAdd the salt, pepper and herb of choice and cook for 1 minute./li
liAdd the chicken broth. Allow to come to a simmer./li
liCover and cook at LOW heat for 4-5 more minutes./li
/ol
h2Nutrition Information/h2
pRecipe makes 2 servingsbr /
Serving size: 1 Cupbr /
Net Carbohydrates: 5 g./p
piSource:a hfef="http://www.thedecadentdiabetic.com/"Ward Alper, the Decadent Diabetic/i/a/p

Vegetarian

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