Recipe(tried): Basic Cauli-flied Rice

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.