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.
