Cauli-Flied Rice
Yield: Serves 6
2 pounds cauliflower, trimmed
4 tablespoons unsalted butter
2 garlic cloves, minced
1 teaspoon sea salt
2 fresh green onions, thinly sliced
freshly ground black pepper
Grate the cauliflower, including the core, using the medium holes of
a grater or the grater attachment of a food processor. With your
hands, squeeze out as much water as you can.
Melt the butter in large, heavy frying pan over medium heat. Add the
garlic and saute until the garlic sizzles. Add the cauliflower,
sprinkle with salt and stir-fry until tender-crisp, 5 minutes to 8
minutes. The length of the time will depend on the cauliflower.
Stir in green onions and season to taste with pepper. Check the
seasoning and serve.
Note: This goes with almost anything saucy. Try it with crumbled
feta, olive oil and chopped tomato on top. The variations are
endless: a bit of curry powder, some grated lemon rind to go with
fish or some chili powder. For a Pan-Asian taste, add diced cooked
meat or shrimp with a splash of soy sauce.
Per serving: 85 calories; 1 gram protein; 8 grams fat; 5 grams
saturated fat; 4 grams carbohydrate; 2 grams fiber; 20 milligrams
cholesterol; 403 milligrams sodium
"The Low-Carb Gourmet" by Karen Barnaby
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