For all of you watching your carbs and calories this is for you! You can now have your rice with chicken, with Fish or just with a drizzle of lemon topped with parsley! Yum..
INGREDIENTS:
•16 oz riced cauliflower( you can find it in some groceries freezer section or you can make your own )
- 1 tablespoon olive oil
- 3 cloves garlic, chopped
- 1/2 teaspoon salt
- 2 teaspoons fresh chopped parsley
- 1 tsp. fresh lemon juice
DIRECTIONS:
- ( skip if bought ready riced Cauliflower )To cut the cauliflower into rice: Remove the core and coarsely chop the cauliflower into florets, then place the cauliflower (in 3 or 4 batches) in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower.
- Preheat oven to 425F. Spray a large sheet pan with oil. Combine the riced cauliflower, olive oil, garlic and salt on the prepared sheet pan, spread out in a single layer and roast in the oven 25 minutes, mixing halfway until golden.
- Remove from oven, top with fresh lemon juice and parsley. Makes 1 1/2 cups.
If you want to double the recipe, use two sheet pans.
NUTRITION INFORMATION
Yield: 2 servings
- Amount Per Serving:
- Points: 2
- Calories: 120
- Total Fat: 7g
- Saturated Fat: 0g
- Cholesterol: 0g
- Carbohydrates: 13g
- Fiber: 6g
- Sugar: 0g
- Protein: 5g