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.
1 comment:
I kept meaning to post it as well, so thank you! My adaptation is to leave out the cilantro (yech!) and substitute fresh parsley. Also, use coconut oil to sauté instead of olive oil, or half olive, half coconut. Before adding the cauliflower to the pan, add mustard seeds and smashed coriander seeds. Adds a wonderful sophisticated flavor and fragrance. Towards the end of cooking the cauliflower, add peas for extra color and nutrition.
Note: wash the cauliflower and separate into florets at least an hour ahead of time to dry as much as possible, otherwise it takes longer to cook and gets kind of mushy.
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