Cauli-Flied Rice

[Worker Bee]

Serves 6

2 pounds cauliflower, trimmed
4 tablespoons unsalted butter
2 garlic cloves, minced
1 teaspoon sea salt
2 fresh green onions, thinly sliced
freshly ground black pepper

Grate the cauliflower, including the core, using the medium holes of a grater or the grater attachment of a food processor. With your hands, squeeze out as much water as you can.

Melt the butter in large, heavy frying pan over medium heat. Add the garlic and saute until the garlic sizzles. Add the cauliflower, sprinkle with salt and stir-fry until tender-crisp, 5 minutes to 8 minutes. The length of the time will depend on the cauliflower.

Stir in green onions and season to taste with pepper. Check the seasoning and serve.

Note: This goes with almost anything saucy. Try it with crumbled feta, olive oil and chopped tomato on top. The variations are endless: a bit of curry powder, some grated lemon rind to go with fish or some chili powder. For a Pan-Asian taste, add diced cooked meat or shrimp with a splash of soy sauce.

Per serving: 85 calories; 1 gram protein; 8 grams fat; 5 grams saturated fat; 4 grams carbohydrate; 2 grams fiber; 20 milligrams cholesterol; 403 milligrams sodium