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