New for 2012!

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.

The Good Carb Chef Real Food Real Easy Good Carb Family Cookbook Eating Stella Style George Stella's Livin' Low Carb