Cauliflower Carrot "Rice"

Cauliflower Carrot "Rice"

adapted from Domesticate Me

I have been playing with vegetable "rice". It does not have the same taste but it provides a similar texture. It is a low fat high flavor substitute and can take on any flavors you would add to white or brown rice.

Barramundi Fillets with Brussels Sprout Chips & Shrimp on a Bed of Cauliflower Carrot "Rice"

Makes 2 servings                                                0 WW Blue points / serving

1 large carrot, peeled and roughly chopped

1/3 medium cauliflower, florets only

1 Tbsp. water + more if needed

2/3 tsp. turmeric

pinch cayenne

pinch cumin

1 tsp. fresh lemon juice

Kosher salt

2 Tbsp. parsley, chopped

1. Add the carrots to the bowl of a food processor. Pulse until they are finely chopped and resemble rice. Transfer to a bowl and set aside.
2. Add the cauliflower florets to the bowl of the food processor. Pulse until they are finely chopped and resemble rice. Transfer to a bowl and set aside.
3. In a skillet coated with cooking spray, cook the carrot - cauliflower along with the turmeric, cayenne, cumin and water for 2-3 minutes or until the "rice" is tender. Add more water if the mixture starts to stick.
4. Turn off the heat, stir in the lemon juice and parsley. 
5. Season to taste with kosher salt before serving.

Enjoy!