Here is a great recipe for riced cauliflower for anyone gluten free or trying to eat healthy!
I know, it’s silly…all the gluten free friends we have acquired in past few years. And while it may be silly, I also know making small changes is not a bad option. For Cinco de Mayo this year I thought I’d simplify the menu and make riced cauliflower instead of my traditional rice dish and I have to say, I was not disappointed!
For this recipe, I strongly recommend you purchasing the riced cauliflower
If you can not find this in your market, just buy a head of cauliflower and chop it fine, until you get most of the cauliflower to the same consistency.
Place cauliflower in a saute pan with some butter, I used butter as cauliflower is bland in flavor so I wanted to add a little more flavor, also oil would brown the cauliflower more than I would want it for this recipe.
add the cauliflower and scallions
saute for 5-7 minutes minutes or until the cauliflower is translucent
season with salt & pepper, top with some fresh cilantro
toss and serve
This is a simplistic recipe using vegetables rather than using rice or carbs as a side dish. I will say that if I was making this for guests, I would double the recipe (if I was using the pre-chopped cauliflower). I will write the recipe using the bags, if you can not find the bag of cauliflower, adjust your quantities for the ingredients.
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Thank you again ~ Patty Limatola-Tanenbaum
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