Roast the cauliflower in a 350 oven until tender and lightly browned. Cut in chunks and allow to cool a bit. Then run it through the shredder blade of a food processor. You could chop it very finely if a shredder isn't available but shredded looks best in this recipe.
The rice should be tender but not mushy. The grains should still have a bit of crunch to them.
Blend all ingredients together and toss lightly to mix. Adjust flavor with salt & pepper as needed.
Serve as you would cooked whole rice.
Each (3/4 cup) serving contains an estimated:
Cals: 55, FatCals: 18, TotFat: 2g
SatFat: 0g, PolyFat: 0g, MonoFat: 2g
Chol: 0mg, Na: 66mg, K: 173mg
TotCarbs: 8g, Fiber: 2g, Sugars: 1g
NetCarbs: 6g, Protein: 2g
I served this with grilled salmon and an orange scented beurre blanc sauce.
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|Serving Size: 1 Serving (82g)|
|Recipe Makes: 8|
|Calories from Fat: 10 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 599.5mg||21 %|
|Potassium 239.1mg||6 %|
|Total Carbohydrate 21.7g||6 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 19.4g|
|Protein 3g||4 %|
Powered by: USDA Nutrition Database
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: 107
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