Experience a light and creamy twist on a classic dish that’s both healthy and satisfying!

1

Start by breaking the cauliflower into smaller florets and rinsing them under cold water to clean.

2

In a food processor, pulse the cauliflower florets until they resemble rice grains. You may need to do this in batches. Set aside.

3

Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes.

4

Add the processed cauliflower rice to the skillet and stir well, cooking for about 5 minutes until it starts to soften.

5

Stir in soy sauce, salt, and pepper, cooking for an additional 2-3 minutes, allowing flavors to meld together.

6

Reduce the heat, and mix in the sour cream until well combined. Cook for another 2 minutes until heated through but not boiling. Adjust seasoning to taste.

7

Finally, chop the green onions and fold them into the cauliflower rice just before serving for a fresh touch.

4

• Add cooked shrimp or chicken for a protein boost.
• Incorporate a variety of colored bell peppers for added nutrition and color.
• Drizzle with a sweet soy glaze for a touch of sweetness.

• Make sure to not over-process the cauliflower to avoid it becoming too mushy.
• Taste and adjust the level of soy sauce based on your preference.
• For a bit of crunch, top the dish with toasted sesame seeds before serving.

• fat: 10g
• fiber: 3g
• sugar: 2g
• protein: 5g
• calories: 150
• carbohydrates: 10g

This dish is low in carbohydrates and calories while rich in fiber and vitamins from the cauliflower, making it a great choice for a light meal or a healthy side dish.

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