Natalie, I just love this...I would serve this with grilled lean fish or chicken, and any other veggies you might like. Or, a salad.
This is from The Low Carb Gourmet by Karen Baraby. She is a local (to me) chef and cookbook author, with many other wonderful books. I just copied out a recipe of hers, from another book, from the book chat board yesterday, for spring rolls...can't wait to try them!
BASIC CAULI-FLIED 'RICE'
2 pounds cauliflower, trimmed
4 tablespoons unsalted butter
2 garlic cloves, minced
1 teaspoon sea salt
2 green onions, thinly sliced
Freshly ground black pepper
Grate cauliflower, including the core, using the medium holes of a grater or the grater attachment of a food processor. With your hands, squeeze out as much of the water as you can. (This may not be necessary.)
Melt the butter in a large heavy frying pan over medium heat. Add the garlic and saute until the garlic sizzles. Add the cauliflower, sprinkle with the salt, and stir-fry until tender-crisp, about 5 to 8 minutes. The length of time will depend on the cauliflower.
Stir in the green onions and season to taste with pepper. Check seasoning and serve.
Yield: 6 servings
Variation:
For a Pan-Asian taste, use oil instead of butter. Scramble 2 eggs in the oil after sauteeing the garlic. Add chopped cooked meat, or shrimp, give a few stirs, then add the caulilower. Serve with soy sauce at table.
This is from The Low Carb Gourmet by Karen Baraby. She is a local (to me) chef and cookbook author, with many other wonderful books. I just copied out a recipe of hers, from another book, from the book chat board yesterday, for spring rolls...can't wait to try them!
BASIC CAULI-FLIED 'RICE'
2 pounds cauliflower, trimmed
4 tablespoons unsalted butter
2 garlic cloves, minced
1 teaspoon sea salt
2 green onions, thinly sliced
Freshly ground black pepper
Grate cauliflower, including the core, using the medium holes of a grater or the grater attachment of a food processor. With your hands, squeeze out as much of the water as you can. (This may not be necessary.)
Melt the butter in a large heavy frying pan over medium heat. Add the garlic and saute until the garlic sizzles. Add the cauliflower, sprinkle with the salt, and stir-fry until tender-crisp, about 5 to 8 minutes. The length of time will depend on the cauliflower.
Stir in the green onions and season to taste with pepper. Check seasoning and serve.
Yield: 6 servings
Variation:
For a Pan-Asian taste, use oil instead of butter. Scramble 2 eggs in the oil after sauteeing the garlic. Add chopped cooked meat, or shrimp, give a few stirs, then add the caulilower. Serve with soy sauce at table.
MsgID: 0815958
Shared by: Carolyn, Vancouver
In reply to: ISO: looking for easy low carb dinners..
Board: What's For Dinner? at Recipelink.com
Shared by: Carolyn, Vancouver
In reply to: ISO: looking for easy low carb dinners..
Board: What's For Dinner? at Recipelink.com
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Reviews and Replies: | |
1 | ISO: looking for easy low carb dinners.. |
natalie, florida | |
2 | Recipe(tried): Basic Cauli-flied Rice |
Carolyn, Vancouver | |
3 | Recipe: Low Carb Recipes (5) for Natalie, FL |
Jackie/MA | |
4 | Recipe(tried): Kik Wat (Yellow Split Pea Stew) (crock pot) |
Carolyn, Vancouver |
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