Herbed Faux-Rice

Herbed Faux-Rice

A few posts back, I told you how ridiculously easy it is to make "faux-rice", well, I completely agree that the taste of faux rice all by it self isn't the most amazing thing to ever spark your taste buds... And when making dinners where plain faux rice doesn't seem too yummy, I like to pump up the flavor.

The great thing about this recipe is that it is so easy to do whatever flavors you are feeling like. Having Indian? Add some Gram Masala or some curry powder... Mexican? Add a diced tomato (but note the carb count!) and some chili powder with a bit of garlic...

Recently, we had this as a side with a roasted whole chicken. I used the same spices on the chicken and rubbed it with some olive oil. It was so good paired with this rice! Such a versatile recipe, it's sure to be a great go-to!

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Herbed Faux Rice

Makes 6 heaping 1/2 cup servings

1.8 net carb per serving 1.4 from veg

(depending on your herbs and spices)

1 head of cauliflower (about 3 cups of florets)

3 tbs water

2 tbs butter

2 green onions

1/2 tsp garlic powder

1/2 tsp salt

2 tbs finely chopped parsley (or sage, I used sage in the batch in the picture)

1/2 tsp dried thyme

1/2 tsp dried rosemary

1. Shred cauliflower florets in a food processor. Put in a 2 1/2 qt. casserole dish with the 2 tbs water. Microwave for 4 minutes. Stir. Set aside.

2. Melt butter in a large pan over medium-high heat. Add green onions and sauté for 1 minute. Add in spices and sauté for 1 minute til nice and fragrant. Add in shredded cauliflower and sauté until throughly mixed. Keep the cauliflower moving so it does not burn. Serve immediately.

You can keep the left overs from this recipe for up to three days. As time passes the "rice" gets more and more "cauliflower-y" and isn't as yummy.