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Carb dieters who crave mashed potatoes or rice have a new found friend in
cauliflower. We tried it in the Free Press Test Kitchen and had terrific
results. Taste-testers thought the cooked cauliflower's texture and appearance
was similar to mashed potatoes. And the taste, although not like creamy mashed
potatoes, got a pass. |
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Mediterranean Chicken and "Rice" Salad
2 cups cauliflower rice (see recipe)
1 clove garlic, peeled, crushed
3 tablespoons white wine vinegar
2 tablespoons olive oil
1 tablespoon mayonnaise
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup diced cooked chicken
1/3 cup diced red onion
1/2 cup diced celery
1/2 cup diced green pepper
1/3 cup chopped fresh parsley
To make the cauliflower rice: Separate about 1/2 head of cauliflower into large
pieces. Using a food processor with the small to medium shredding disc, shred
the cauliflower pieces until the pieces resemble rice.
Place two cups of the cauliflower rice in a microwave-safe bowl. Add 1 to 2
tablespoons of water. Cover and microwave on high for about 3 to 5 minutes, just
until the cauliflower is tender. Do not overcook or it will turn to mush. Place
in the refrigerator to cool.
In a small bowl mix together the garlic, vinegar, oil, mayonnaise, salt and
pepper; set aside.
In a serving bowl combine the chicken, onion, celery, green pepper, parsley and
cooled cauliflower. Drizzle the dressing over the salad and mix to combine.
Serve.
Serves: 4
From "500 Low-Carb Recipes: 500 Recipes from Snacks to Dessert, That the Whole
Family Will Love" by Dana Carpender
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