- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 143.2
- Total Fat: 4.0 g
- Cholesterol: 34.9 mg
- Sodium: 113.4 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 4.6 g
- Protein: 17.0 g
roasted garlic and tomato cauliflower with chickenSubmitted by: POPCORNPUNCH
IntroductionGrating the cauliflower gives the illusion that this dish is a chicken and rice dish! It's also low-carb! :) Grating the cauliflower gives the illusion that this dish is a chicken and rice dish! It's also low-carb! :)
2 cups grated cauliflower
2 garlic cloves (chopped)
cherry tomatoes (about 12)
4 oz chicken breast (cooked)
1 tsp olive oil
1 Tbsp Parmesan or Romano cheese
Italian Seasoning (to taste)
Preheat oven to 350
Slice tomatoes in half (long way, not short way) and arrange on a baking sheet lined with parchment paper with flat sides up. Lightly spray the tomatoes with cooking oil, sprinkle on salt and italian seasoning.
Bake for 1 hour and 15-20min, or until carmelized
Wash cauliflower and slice into chunks small enough for a food processor. Grate raw cauliflower until it resembles rice. If you dont have a food processor, you can try a blender or even just fine chopping with a knife!
Place grated cauliflower in a microwave-safe bowl and cover with plastic wrap. Microwave for 5 minutes or until soft. Do not add water.
Cook chicken with chopped garlic over med heat in a pan until browned. Season with italian seasoning and salt. Chop into 1" pieces.
Combine roasted tomatoes and cooked chicken with the steamed cauliflower. Add 1 tsp olive oil and freshly grated parmesean cheese and mix together. Season with salt and italian seasoning to taste.
Number of Servings: 2
Recipe submitted by SparkPeople user POPCORNPUNCH.