Cilantro and Lime Cauliflower Rice

 



I am putting this recipe in here because I always look for it here!

Skinnytaste.com

Servings: 5 • Size: 1 cup  • Old Points: 1 pt • Weight Watchers Points+: 2 pts 

Calories: 61 • Fat: 3 g • Carb: 8 g • Fiber: 3 g • Protein: 2.5 g • Sugar: 0 g

Cholesterol: 0 mg • Sodium: 37 (without salt)

Credit to Nicole for finding it!

Ingredients:

• 1 medium head (about 24 oz) cauliflower, rinsed
• 1 tbsp extra-virgin olive oil
• 2 garlic cloves
• 2 scallions, diced
• kosher salt and pepper, to taste
• 1-1/2 limes
• 1/4 cup fresh chopped cilantro

Directions:

Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy. Set aside and repeat with the remaining cauliflower.

Heat a large saute pan over medium heat, add olive oil, scallions and garlic and sauté about 3 to 4 minutes, or until soft.

Raise the heat to medium-high. Add the cauliflower "rice" to the saute pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Season with salt and pepper to taste.

Remove from heat and place in a medium bowl; toss with fresh cilantro and lime juice to taste.

Makes 5 servings [or not!!].

Added by  Ella+Felix Mama:

Creamy garlic celery soup

12 large celery stalks

2 Tbsp oil eg. olive or sunflower

1 large onion, chopped
6-8 fat garlic cloves, minced

2 Tbsp unbleached white flour

2-3 medium potatoes, peeled and diced

2 tsp dried herbs eg. basil, oregano, rosemary

1/4 cup chopped fresh parsley or parsley and dill

1/4 cup celery leaves

1 - 1½ cups milk (regular, low fat, soy, whatever)

Salt and pepper to taste

Chopped fresh parsley/dill for garnish

Clean and trim the celery stalks and cut 10 of them in ½ inch pieces. Chop the remaining 2 stalks into smaller (1/4 inch) pieces and set aside. 

Heat 1 Tbsp. of the oil in a soup pot. Add the onions and garlic and sauté over medium heat until the onions are lightly golden. Sprinkle in the flour and stir it in until it disappears. Add the larger pieces of chopped celery, the potatoes and just enough waterto cover. Bring to a simmer then add the mixed dried herbs, fresh herbs and celery leaves. Simmer gently until the vegetables are tender (about 25 mins). Remove from heat. 

With a slotted spoon, transfer the solid ingredients to a food processor or blender and purée, in batches if necessary, until very smooth. Stir back into the soup pot. Return to a very low heat and add enough milk to achieve a slightly thick consistency. 

Heat the remaining oil in a small skillet. Add the reserved smaller pieces of celery and sauté over moderate heat until it is touched with golden spots. Add to the soup, then season to taste with salt and pepper.

Serve at once, or allow the soup to stand for an hour or so, then heat through as needed. Garnish each serving with chopped parsley/dill.

From: Vegetarian Soup for All Seasons by Nava Atlas

Verdict: The kids loved it! I liked it a lot too, and I'm not a huge fan of celery flavor, but it didn't taste strong to me.