11.02
0
This week's recipe comes from Margie Sobil - she made this last week with her Diabetes Support Group and they enjoyed it both ways!
Cauliflower Rice
This makes a wonderful side dish on its own, or could be used any way you'd use rice. For example, I have served stew, chili, or saucy curry over a spoonful of this "rice", and I have used it in stuffed peppers or cabbage rolls as part of the filling instead of rice.
This helps to make your meal lower in total carbohydrates, even if you have a big heaping spoonful (or two). It adds a lot of fiber and volume, without a lot of calories.
Ingredients:
1 head raw cauliflower
1 yellow onion
olive oil
salt, pepper, garlic, herbs or spices to taste
Chop the cauliflower in a food processor until it is approximately the size and texture of rice:
Cauliflower Rice
This makes a wonderful side dish on its own, or could be used any way you'd use rice. For example, I have served stew, chili, or saucy curry over a spoonful of this "rice", and I have used it in stuffed peppers or cabbage rolls as part of the filling instead of rice.
This helps to make your meal lower in total carbohydrates, even if you have a big heaping spoonful (or two). It adds a lot of fiber and volume, without a lot of calories.
Ingredients:
1 head raw cauliflower
1 yellow onion
olive oil
salt, pepper, garlic, herbs or spices to taste
Chop the cauliflower in a food processor until it is approximately the size and texture of rice:
Dice the onion. Saute onion in a pan with olive oil for a few minutes, then add the cauliflower "rice" to the pan. Saute until slightly softened. Flavor to taste.
In the support group we tried making it two ways. One recipe used salt, pepper and garlic powder. The other used about a tsp of curry powder. You could invent many more ways to use this versatile dish - share in the comments section if you come up with any more yummy variations!!
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