A new spin on a Keto staple.

This recipe is so versatile that it could be:

 

• A side dish for chicken, seafood, beef, pork, or grilled vegetables
• A base layer for a sweet flavored (like Keto Sweet & Sour Chicken) Asian inspired main dish bowl
• A bed for kebabs
• A layer in a cold chicken salad
• A taco or burrito ingredient, or even
• Chilled and served as a “rice pudding” type dessert.

Tip:  This dish is better a day (or at least a few hours) after it’s been made and refrigerated, then reheated.

Coconut Lime Cauliflower Rice

• 1 TBLS Butter
• 1 Clove Garlic, Crushed into a Paste (I use jarred, crushed garlic)
• 1 Medium-Large Head Cauliflower, Riced (About 6 Cups)
• 1/4 tsp Salt
• 1 Cup Lite Coconut Milk
• 1 TBLS Lime Juice
• Zest from 1 Lime

Heat the butter and garlic in a skillet over medium heat.

Steam the riced cauliflower in a microwave steamer for 3 minutes.  Add the cauliflower rice to the skillet, sprinkle with salt and cook for 2 minutes before adding in the coconut milk and lime juice. Cook the rice for 8 minutes stirring frequently until the rice has completely softened and most of the liquid has evaporated.

Sprinkle the rice with lime zest before serving.  #ThisGirlLovesToEat

Nutrition Information per serving – 6 Servings

• 68 Calories
• 2.5 g Fat
• 6 g Carbohydrates
• 2 g Protein