Rainbow Cauliflower "Rice"
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 cup each diced:carrotyellow bellorange bellred bellshallots3 cloves garlic, minced1 head of cauliflower, riced in blender3 Tbsp light olive oil1/2 cup chicken broth2/3 cup thawed frozen green peas
Core and chop cauliflower into large pieces or chunks process in batches a blender filled with water by pulsing a few times, then strain through a wire sieve and place over a bowl to drain well, squeezing to get out excess moisture. Set aside and dice up your veggies. In an iron skillet(or skillet of your choice) sautee carrots and garlic in 2 tbsp olive oil for about 5 minutes, add shallots and sautee for 5 more minutes, then add peppers and sautee for 5 minutes longer. Add about 4 cups of the cauliflower "rice" and add 1 tbsp olive oil. Sautee over med/high heat for about 10 minutes...it should be dry-ish. add peas and chicken broth and continue cooking for 5 minutes or until peas are heated through.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user BUTTERFLYEMOON.
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user BUTTERFLYEMOON.
Nutritional Info Amount Per Serving
- Calories: 81.2
- Total Fat: 3.6 g
- Cholesterol: 0.0 mg
- Sodium: 112.5 mg
- Total Carbs: 7.1 g
- Dietary Fiber: 3.0 g
- Protein: 2.3 g
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