Cauliflower rice is a nice alternative to white rice because it is lower in carbohydrate and calories, while higher in fiber and vitamin C. You can add variety to this dish by changing the vegetables and spices, such as leftover cooked asparagus and fresh rosemary or red peppers and fresh basil instead of carrots and cilantro. It’s mild flavor is often appealing to kids as well. Enjoy!
2 ½ cups riced cauliflower
1 teaspoon olive oil
¼ cup diced red onion
¾ cup diced carrots
Lemon zest from ½ lemon
¼ cup chopped cilantro
½ cup chopped almonds
Salt and freshly ground black pepper to taste
In a frying pan heat oil over medium heat. Add red onion and saute until soft.
Add carrots and cauliflower; Cover and cook about 4 minutes, stirring frequently.
Remove cover and season with salt and pepper. Cook an additional 2-3 minutes.
Add lemon zest, cilantro and almonds. Serve immediately.
Makes 4 ¾ -cup servings.
Nutrition information per serving:
99 calories, 6 grams Total Fat, < 1g Saturated Fat, 0mg Cholesterol, 9 g Carbohydrate, 3.7g fiber, 4g protein, 51mg Sodium.