"Riced" Cauliflower

This is a wonderful substitute for those who want rice but are trying to limit their carbohydrate intake (I wouldn't try it in rice-pudding though ;-)

Pre-heat oven to 425 degrees.

Chop fresh cauliflower florets into rice-sized pieces. You can use the shredder attachment on your food processor to make this process quicker. Place chopped/shredded cauliflower into an oiled cast iron frying pan. I used coconut oil, you could also use butter or regular (not extra-virgin olive oil).

Roast cauliflower until it starts to get brown flecks, stir and then continue roasting. Keep an eye on it you do not want to burn your cauliflower. It may take as long as 25 minutes to complete, quicker if you are using a convection oven.

 Once browned, remove from oven and season as you would rice, I used butter, sea salt and pepper.

Creamed Garlic Cauliflower

Here is a recipe that you will really enjoy, especially if you are a mashed potato lover. Todd and I have reduced the amount of carbohydrates that we eat,  we completely avoid all refined carbohydrates and most starchy carbohydrates. As a result we have both lost over 20 pounds since March.

We do not however avoid vegetables, and one of the vegetable we have been loving to prepare is cauliflower. This cauliflower recipe is as easy as 1, 2, 3!

Recipe:

1 head of fresh cauliflower (I could probably use frozen, I just never have).
2 Tablespoons butter (use the real stuff, not margarine).
1/4 cup of cream
1 clove of garlic
salt & pepper to taste

#1. Cut up and boil your cauliflower until tender, this will take about 10 minutes or so. Then drain.

#2. Place the cooked cauliflower, butter, cream, clove of garlic and salt & pepper into the food processor and blend until creamy. You can also mash it with a fork, I have done this before; you have to put the garlic through a garlic press and it won't be creamy but it is still good.

 #3. Serve, we had our cauliflower along with a tossed salad with goat cheese, and grilled chicken sausages from Trader Joe's (the pesto chicken sausage [top one in the picture] was a little salty to me but good, the roasted tomato and peppers was just too spicy to eat, but Todd and Cort thought they were both great.