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           Cauliflower Rice Pilaf

         Serves: 4  |  Prep Time: 15 min  |  Cook Time: 12 min

Ingredients:

1/4 cup slivered almonds
1 small head cauliflower
1 tablespoon unsalted butter
1 tablespoon olive oil
2 tablespoons chopped yellow onion
1/4 teaspoon minced fresh garlic
1 cup chicken broth
1 teaspoon chopped fresh parsley
2 bay leaves
1/2 teaspoon turmeric
1/2 teaspoon kosher salt
1/4 teaspoon black pepper


Directions:

1. Place the slivered almonds in a large skillet over medium heat to toast. Shake the pan every 30 seconds or so to redistribute almonds, just until they are golden brown and smell fragrant, about 4 to 5 minutes. Remove almonds from pan and set aside.

2. Using the largest holes of a cheese grater, grate the head of cauliflower (as you would cheese). A food processor with a grating blade will also work.

3. Heat the butter and oil in a large skillet over medium-high heat.

4. Add the onion, garlic, and grated cauliflower to the skillet and sauté for 2 minutes, stirring constantly.

5. Add the chicken broth and all remaining ingredients, and simmer for about 9 minutes, stirring occasionally, until cauliflower is tender.

6. Stir in toasted almonds and serve with a slotted spoon.


Helpful Tip:

It’s completely normal for there to be extra liquid in the pan when this is finished. Use a slotted spoon to drain it as you serve.



Calories: 100  |  Fat: 8.5g  |  Protein: 2.5g  |  Fiber: 2g  |  Net Carbs: 2g

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Contact Site Administrator  Copyright © 2011 George Stella. All Rights Reserved.
George Stella & family are not dieticians. Talk to your doctor before changing your eating habits.