I’ve been watching my carbs very closely lately.  It has been paying off big time.  The downside is I’m struggling to find new things to make quickly.  I can’t just throw in a black bean burger or heat up some soup.  What I have been dying to try is some cauliflower rice.  Tonight I needed something quick, easy and healthy.  Luckily I had a nice head of cauliflower, so I figured, why not give it a try?  I just threw together what popped into my head and it was actually pretty tasty.

Feel free to take some liberties with this, I’m sure the amounts are not exact since I wasn’t measuring.  I didn’t think it would amount to much.  Let me know what you think.

Print Recipe

Cauli Rice Sautee

The net carbs on this is pretty low; less than 10 grams per serving.

Course

Main Dish

Prep Time

10 Minutes

Cook Time

15 Minutes

Servings

Servings

Ingredients

• 1.5 Cups Riced Cauliflower
• 1 Cup Organic Zucchini Slices I used some we froze fresh last fall
• 3 Stalks Large Celery Stalks chopped
• 1 Tbl Fresh Ginger, chopped
• 1 Tbl Bragg's Liquid Aminos
• 1 Tbl Coconut Oil
• 1/4 C. Chopped Raw Almonds

Course Main Dish Prep Time 10 Minutes Cook Time 15 Minutes Servings Servings Ingredients 1.5 Cups Riced Cauliflower 1 Cup Organic Zucchini Slices I used some we froze fresh last fall 3 Stalks Large Celery Stalks chopped 1 Tbl Fresh Ginger, chopped 1 Tbl Bragg's Liquid Aminos 1 Tbl Coconut Oil 1/4 C. Chopped Raw Almonds

Instructions

1. I riced a whole head of cauliflower in my food processor after cutting it into florets. It took 5 seconds to rice. I used somewhere around a cup of it for this recipe and put the rest in the fridge for later.
2. If you're using frozen zucchini, put it in a saute pan with about a tsp. of the coconut oil and chopped celery. Saute until zucchini is just thawed. You may need to drain some of the water from the zucchini before the next step; especially if you used frozen.
3. Over medium heat, add cauliflower rice, ginger root, Bragg's and as much of the coconut oil as you need to keep everything moist and from sticking to the pan.
4. Heat until desired tenderness, no more than 5 minutes.
5. Remove from heat, plate and sprinkle with chopped almonds.

Recipe Notes

Get creative with this.  You could make a tahini sauce or switch up the veggies, add more veggies, or whatever you like.  Just keep in mind the cauliflower cooks much quicker than dried rice.

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