Cauliflower Rice Pilaf - 2g Fiber, 2g Net Carbs
Recipe by: George Stella, StellaStyle.com - Low Carbing Among Friends
Rice Pilaf, featuring freshly grated cauliflower, has been one of our go-to sidekicks for years now, since we have a tendency to crave things familiar to us. Of course it can be one your favorites too, seeing as how I'm sharing it with you!
Prep Time: 15 min
Cook Time: 12 min
Serves: 4
1/4 cup slivered almonds
1 small head cauliflower
1 Tbsp butter
1 Tbsp olive oil
2 Tbsp yellow onion, chopped
1/4 tsp fresh garlic, minced
1 cup chicken broth
1 tsp fresh parsley, chopped
2 bay leaves
1/2 tsp turmeric
1/2 tsp kosher salt
1/4 tsp black pepper
1. Place the slivered almonds in a large skillet over medium heat to toast. Shake the pan every 30 seconds or so to redistribute almonds, just until they are golden brown and smell fragrant, about 4 to 5 minutes. Remove almonds from pan and set aside.
2. Using the largest holes of a cheese grater, grate the head of cauliflower (as you would cheese). A food processor with a grating blade will also work.
3. Heat the butter and oil in a large skillet over medium-high heat.
4. Add the onion, garlic, and grated cauliflower to the skillet and saute for 2 minutes, stirring constantly.
5. Add the chicken broth and all remaining ingredients, and simmer for about 9 minutes, stirring occasionally, until cauliflower is tender.
6. Stir in toasted almonds and serve with a slotted spoon.
Helpful Hints: It's completely normal for there to be extra liquid in the pan when this is finished. Use a slotted spoon to drain it as you serve.
100 Calories, 8.5g Fat, 2.5g Protein, 2g Fiber, 2g Net Carbs
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