Cauliflower or Broccoli Rice

Use this for stuffing dolmathes, peppers, etc. – – or just as a side
High fiber, low calorie

Recipe 1

1. Pulse cauliflower in food processor – stem and all – enough to make 2 C
2. Saute in 2 TBL butter
3. Serve as a side rather than rice

Recipe 2

1. Cut cauliflower into pieces and toss with EVOO, salt and pepper
2. Bake at 425º for 25 minutes.
3. Pulse in food processor for rice, or mash with butter for mashed potatoes.

Recipe 3

Ingredients

• 1 C charred corn
• 1/2 C blanched green beans (1/4 inch pieces)
• 1/4 C red bell pepper (1/4 inch pieces)
• Small head of cauliflower (rough chopped)
• OPT: 1/4 C Toasted Pine Nuts
• 1/2 C Rustic bread crumbs (toasted in 2 TBL butter)
• 1/4 C slivered and caramelized red onions
• 1/4 C shredded Parmesan cheese
• Chopped parsley
• Dijon mustard
• Rice wine vinegar

Step by Step

1. Mix bread crumbs, pine nuts, Parm cheese and most of the parsley and set aside
2. Pulse cauliflower pieces into < 1/4 inch pieces
3. Add corn, green beans, red bell
4. Toss with 1 TBL Dijjon mustard and 1 TBL rice vinegar
5. Put on plate
6. Top with bread crumb mixture
7. Garnish with parsley or cilantro

Recipe 4

1. Pulse peeled broccoli stem in a food processor
2. But butter and garlic into a pan
3. When butter is melted, add the broccoli and the zest and juice from one lemon
4. Top with Parmesan cheese

Recipe 5