Ingredients
Instructions
Break up the cauliflower into flowerets. Peel and dice the center portion of the stem if you wish. Steam the cauliflower until just tender (not mushy), about 15 minutes.
Fry the chicken livers in 1 tbs. of the olive oil until done. Drain, cool slightly, and dice/crumble the liver. Save the pan juices and fond (brown stuff) in the pan.
Run the steamed cauliflower through the coarse shredder blade of a food processor (or grate by hand). You want it to be about the size of cooked rice grains. Allow it to drain and dry slightly in a colander or on paper towels. Mix it lightly with the remaining 1 tbs. of olive oil to coat the "grains".
In the pan from the livers lightly fry the rice to brown it. Add the cajun spice then the shredded cauliflower. Mix in the crumbled liver and worchestershire sauce. Season with salt and adjust spices to taste.
Serve in scoops as you would traditional dirty rice. Don't admit what it is unless asked. About 1/2 the time folks don't even realized you saved them a big bunch of carbs and fat.
Each (app 1/2 cup) serving contains an estimated:
Calas: 105, FatCals: 41, TotFat: 5g
SatFat: 1g, PolyFat: 1g, MonoFat: 3g
Chol: 124mg, Na: 288mg, K: 267mg
TotCarbs: 9g, Fiber: 2g, Sugars: 1g
NetCarbs: 7g, Protein: 7g
