Sun-dried Tomato and Goat Cheese Riced Cauliflower

Sun-dried Tomato and Goat Cheese Riced Cauliflower

Cauliflower may very well be my new best friend.

Ok, not best FRIEND… ’cause yeah, that’s kind of sad. But definitely one of my new favorite meal accompaniments! The whole low-carbness and basically being able to put anything on it and it still just tastes so good .This time, instead of a cauliflower mash, I made it into “rice”.

A low-carb “rice” with goat cheese. Precious goat cheese…

And wonderful fresh basil.

Sun-dried Tomato and Goat Cheese Riced Cauliflower

For 2 servings:

  • 1 Cup Cauliflower Florets
  • 2-3 heaping tsp. Chevre Goat Cheese
  • 4 tsp. Sun-dried Tomatoes in herbs and oil
  • 2 Fresh Basil Leaves, sliced in ribbons
  • Salt and Pepper to taste

In a small to medium saucepan, steam the cauliflower florets in an inch of water for about 8 minutes. Once steamed, remove from heat, dump excess water, and mash with a potato masher until the consistency of rice.

Add the goat cheese and sun-dried tomatoes and stir until well mixed. You may return to the stove over low heat while stirring, but be very careful not to burn. Add basil, and then salt and pepper to taste.

This honestly tastes amazing hot or cold as a leftover the next day. And how simple is this recipe?! And easy to adjust, just give it a taste along the way… There’s always an excuse to add more goat cheese.

No, seriously… always. 

And stay tuned for the wonderful Rainbow Trout recipe that accompanies this perfectly 🙂

Sun-dried Tomato and Goat Cheese Riced Cauliflower
 
Prep time
Cook time
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Low-carb cauliflower works perfectly as a rice replacement. Pair with goat cheese and sun-dried tomatoes and you've got a winner!
Author:
Recipe type: Sides & Sauces
Serves: 2
Ingredients
  • 1 Cup Cauliflower Florets
  • 2-3 heaping tsp. Chevre Goat Cheese
  • 4 tsp. Sun-dried Tomatoes in herbs and oil
  • 2 Fresh Basil Leaves, sliced in ribbons
  • Salt and Pepper to taste
Instructions
  1. In a small to medium saucepan, steam the cauliflower florets in an inch of water for about 8 minutes.
  2. Once steamed, remove from heat, dump excess water, and mash with a potato masher until the consistency of rice.
  3. Add the goat cheese and sun-dried tomatoes and stir until well mixed. You may return to the stove over low heat while stirring, but be very careful not to burn.
  4. Add basil, and then salt and pepper to taste.

 

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