By Avera

  • 20 ounces fresh cauliflower, 1 medium

  • 4 green onions, sliced

  • 1/2 pound mushrooms, sliced

  • 5 tablespoons butter

  • 1 tablespoon oil

  • 3/4 cup chicken broth

  • 1/2 teaspoon garlic powder

  • Salt and pepper, to taste

  • 1 tablespoon fresh parsley, chopped

  1. Grate the cauliflower on a hand grater or with the grating disk of a food processor. I recommend using a food processor. In a very large skillet, sauté the green onions and mushrooms in the butter and oil just until tender. Season with salt, pepper and garlic powder while cooking. Add the grated cauliflower and the broth. Bring to a boil, turn down heat to about medium, and cook uncovered until broth has evaporated and cauliflower starts to brown slightly. Stir often. Season to taste and stir in parsley.

Nutritional Facts

Makes 8-10 servings
Do not freeze
Per 1/8 Recipe
109 Calories
9g Fat
2g Protein
5g Carbohydrate
2g Dietary Fiber
3g Net Carbs
Per 1/10 Recipe
88 Calories
7g Fat
2g Protein
4g Carbohydrate
2g Dietary Fiber
2g Net Carbs

dinner cauliflower mushrooms rice ultra-low-carb

2 replies

apanda 2009-07-11 10:25:06 -0500 Report

OMG, this sounds like a wonderful substitution for rice!! I llove the low carbs per serving as well. I like rice, but it no longer likes me. It always raises by bg level so I am going to try this. Thanks Avera. Another great idea with cauliflower!!