curried cauliflower rice (12 kcal)
cracker split in to little pieces (22)
salad made of lettuce, rucola and steamed snap beans (14)
one grape tomato (5).
Beside the box is a little container of tomato “sauce” (chopped tomatoes – 6) for the rice, and 1/2 an apple-coconut boatmeal (baked oatmeal – 50) as a snack. I’m still working on perfecting the recipe so keep an eye out for a post about those.
400g cauliflower (that’s about the size of one head)
1 large spring onion
salt and pepper to taste
Put whole cauliflower head in the microwave and cook on high power for about 4 minutes. It should be slightly cooked, but still very firm.
Let cool for a bit then cut off the florets. Shred, using a box grater (or for those of you lucky enough to own a food processor, shred them in there using the shredding attachment).
Heat a large non-stick pan and sauté the cauliflower until some of the cauliflower get a slight bit of color (do not burn!). Add salt, pepper and sliced spring onion (scallion) and continue to sauté until everything are hot and cooked but still crisp tender.
Now all you have to do is add your favorite sauce, use it in a dish or however you like your rice.
Makes two (large) servings, at 52 kcal each
The rice reheats nicely in the microwave so I like to make a batch on weekends and freeze little portions for lunches/dinners during the week.