cauliflower rice

by Eva Katz©

ingredients

NUTRITION:

Serves 4 as a side dish
Calories: 93, fat: 4 g (saturated: 1g, unsaturated: 3g), carbohydrates: 12g, protein: 4g, fiber: 5g, sugar: 4g

  • 1 head of cauliflower (2 pounds), leaves removed and heat cut into quarters 

  • 1 tablespoon sesame or vegetables oil 

  • 6 scallions, white parts minced and green parts sliced thin

  • ½ cup of chicken or vegetable broth, or water 

  • Kosher salt and pepper

Grate the cauliflower wedges on the coarse side of box grater placed over a large bowl. 

Heat oil in a large saucepan over medium heat.  Add scallion whites and stir until softened, about 2 minutes. Stir in the cauliflower rice, broth or water, and 1½ teaspoons salt. Cover and cook, stirring occasionally, until cauliflower is tender, 12-15 minutes.  Garnish with scallion greens.

Mise en plase

Mise en plase