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
I've also served this rolled around baked fish sticks and wrapped with rice paper. I call it "Cajun Sushi" and it has been a hit at several parties.
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|Serving Size: 1 Serving (266g)|
|Recipe Makes: 8|
|Calories from Fat: 28 (4%)|
|Amt Per Serving||% DV|
|Total Fat 3.2g||4 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 96.6mg||30 %|
|Sodium 110.4mg||4 %|
|Potassium 428.8mg||11 %|
|Total Carbohydrate 136.5g||40 %|
|Dietary Fiber 6.4g||25 %|
|Sugars, other 130.2g|
|Protein 17.2g||25 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 659
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