Sunday, July 10, 2011

Sharon's Cheesy Culiflower Rice

Sharon, one of our most faithful OFL's has contributed yet another good recipe for us. I converted it from metric to ounces for those of us not used to using the metric system. This recipe calls for ricing the cauliflower. If you're not familiar with ricing, most of the time a ricer is used with potatoes, and makes heavenly (not gluey) mashed potatoes. Of course we will ignore that use of a ricer! The ricer is an instrument you push soft food through and it comes out very much like rice. If you don't own a ricer, I really think a box grater would do as well. I have made Doreen's recipe for cauliflower rice with a box grater and it turned out fine. So try this one- sounds delicious!

Sharon's Cheesy Cauliflower Rice

700 g or 1 1/2 pounds of steamed cauliflower
2 Tbsp Hellmann's real mayonnaise
100 g or 3.5 ounces shredded parmesan (well, the local equivalent)
2 small tomatoes

While the cauliflower is steaming, dice the tomatoes into tiny dice. When the cauliflower is done, drain it and rice it really quickly so it stays hot. Then mix in all the other ingredients, add salt and pepper to taste, and serve right away.

The entire recipe is 804 calories, 48.4 fat grams, 27.84 net carbs, 53.32 protein grams. I had meant to eat a third of it and ended up eating half of it. And it was sooooo good!

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