Recipe by Amanda Cushman

Cauliflower makes a perfect substitute for rice and is easy to make. You can also buy cauliflower rice in most supermarkets in the produce section.


Makes 4 servings

1 medium head cauliflower, cored and cut into florets

2 tablespoons olive or coconut oil

1 shallot, finely chopped

2 garlic cloves, minced

Juice of one lemon

Salt and pepper, to taste

1/2 cup chopped Italian parsley or cilantro

Transfer the cauliflower in batches to a food processor and pulse until it’s the texture of rice. Set aside in a medium bowl. Heat a large skillet over medium-high heat and add the oil. Add the shallot and garlic and saute for about 2 minutes.

Raise the heat and add the cauliflower, cover the pan and cook for about 6 minutes, until the cauliflower is tender.

Add the lemon, salt, pepper and parsley and stir, taste for seasoning and serve.

PER SERVING: 105 calories, 3 g protein, 9 g carbohydrates, 3 g fiber, 3 g sugars, 7 g fat (1 saturated), 0 mg cholesterol, 195 mg sodium