I haven’t done too many riced cauliflower dishes since starting my Atkins journey and decided I wanted to try a new one to have with my oven-fried fish tonight. I had a huge, beautiful head of cauliflower in the fridge so I used half of it for this dish. It came out very tasty and I will definitely fix this one again! This recipe is very quick to put together and is Induction friendly. This dish is OK for Induction.
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½ large cauliflower (6-7″ diameter head)
4 T. butter
3 oz. onion, chopped
½ c. chopped red pepper
½ c. cilantro, chopped
1 large clove garlic, minced
Dash each salt and pepper
1 c. Monterey Jack cheese, grated
DIRECTIONS: Cut cauliflower into flowerets and place in food processor bowl (or blender in small batches). Pulse until riced fairly fine. You can do this with a hand grater, but it’s messy that way (gets cauliflower bits all over you and the counter). Place riced cauliflower in a ceramic dish and microwave on hi for about 4 minutes, stirring at 1-minute intervals. While this is cooking in the microwave, melt butter in a non-stick skillet over hi heat. Add onion, red pepper and saute until they are tender. Add garlic, salt and pepper and saute a few minutes longer. Spoon sauteed vegetables into the cauliflower and add cheese. Stir and pop into microwave and cook at 80% power for about 4-5 more minutes total. Remove and serve with your favorite meat of seafood dish.
NUTRITIONAL INFO: Makes 5 servings, each contains:
16.2 g fat
7.06 g carbs, 2.62 g fiber, 4.44 g NET CARBS
7.32 g protein
252 mg sodium
15 % RDA Vitamin A, 17% B6, 79% C, 10% manganese, 320 mg potassium