Tomato Cauliflower Rice

16 Jul

Here is an attempt to make cauliflower rice more interesting!

Tomato Cauliflower Rice

serves 3

400 gr cauliflower, riced

2 medium tomatoes, chopped

1/2 large bell pepper chopped, red or green

1 Tbsp olive oil

Pinch saffron

Parsley for garnishing

Heat the olive oil in a wok or large pan with a lid. Add the tomatoes, bell pepper and saffron and sautee a little, then cover and leave on medium low fire till the bell pepper is cooked and tomatoes mushy, about 5-10 minutes. Pile the riced cauliflower on top (don’t stir in). Put the lid on and leave for 5 minutes. When done, take off the lid and stir to mix. Finished!

Nutrition Facts: Total Calories – 97.7 kcal; Fat – 5.1 gr; Total Carbs – 12.4 gr; Net Carbs – 7.6 gr; Protein – 3.6 gr

Note: you could cut down on the calories and fat content by omitting the olive oil. Instead saute the tomatoes and bell pepper in 1 -2 Tbsp water! Calories are reduced to 58 kcal per serving and fat to 0.6 gr!

Print this recipe – Tomato Cauliflower Rice


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