FINALLY! LOW CARB , SUGAR FREE(stevia+ Erythritol),HIGH PROTEIN HIGH FIBER JUMBO COOKIES NOW AVAILABLE IN YOUR LOCAL GROCERY AND HEALTH FOOD STORE!(Check in freezer section)

Low Carb Roasted Cauliflower "Rice" with Garlic and Lemon

 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:

  1. ( 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.
  2. 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.
  3. 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

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