Once I’m inspired by something I see on Pinterest, I can’t rest until I give it a try. That was the case with cauliflower rice.
Mind you, Sonnet isn’t the only one making cauliflower rice. After a quick cruise around the web, I found this healthy rice alternative in a number of places, so I took a little detour and created my own version.
Sonnet fries her cauliflower in a pan with coconut oil. I wanted a bit nuttier texture without coconut essence, so I roasted mine in the oven.
But man cannot live by cauliflower rice alone! I had to come up with something to serve over the top.
My choice needed to have a comfort food feel so I could ease Mr. Mike into the fact that he was eating cauliflower, not rice. I opted for this pork and mushroom gravy.
This was definitely a good pick. After cooking the pork and mushrooms with fresh thyme and garlic in my favorite cast iron skillet, I used chicken broth and sour cream to pick up all those lovely flavors to create my luscious sauce.
To my complete surprise, it was the “rice” that impressed my dining companion. Thank you for the inspiration Sonnet! I’ll be visiting your website again for more tasty ideas!
The next time a share a recipe with you, it will be 2014, so let me take this opportunity to thank you for visiting my corner of the web (as they say), and wish you healthy and happy New Year!
Shake It Up! Swap pork for chicken breast or even ground chicken or ground turkey. Leftover steak or beef would be terrific with the mushroom sauce.
- 2 medium heads cauliflower , cut into florets
- 2 tablespoon olive oil
- 1 medium onion, chopped
- 1 pound boneless pork chops, cubed
- 2 cloves garlic, minced
- 2 tablespoons fresh thyme, minced
- 8 ounces mushrooms, sliced
- 1 tablespoon flour
- 2 tablespoons water
- 1 cup low sodium chicken broth
- ¾ cup low fat sour cream
- salt and pepper to taste
- Using a food processor, pulse cauliflower to a rice-like consistency. Cauliflower should be a bit larger than rice. Toss with 1 tablespoon of olive oil, and lightly salt.
- Preheat the oven to 425 degrees. Spray a non-stick cookie sheet with cooking spray and spread cauliflower in a layer. Roast for 15 - 20 minutes until cauliflower is tender and very lightly browned.
- Heat a large non-stick skillet over medium high heat with remaining olive oil. Add onion and cook for 3 - 4 minutes to soften.
- Add pork, mushrooms, garlic and thyme. Saute for 5 - 8 minutes until pork is cooked through. Add a little broth as needed to keep from burning. Remove pork and cover with foil.
- Combine flour and water until smooth, then add the chicken broth to the pan, whisking in the flour mixture. Cook until slightly thickened (add more broth if too thick), then remove from heat and add sour cream. Place pork back in the sauce to warm through again.
- Serve over cauliflower rice.
Food energy: 359kcal Weight Watchers PointsPlus 9 Saturated fatty acids: 5.57g Monounsaturated fatty acids: 7.84g Polyunsaturated fatty acids: 1.38g Total fat: 14.79g Calories from fat: 133 Cholesterol: 70mg Carbohydrate, by difference: 24.28g Total dietary fiber: 7.20g Protein: 34.96g Total lipid (fat): 16.13g Water: 546.91g Ash: 5.65g Total sugars: 8.66g Calcium: 135mg Iron: 2.45mg Magnesium: 85mg Phosphorus: 583mg Potassium: 1790mg Sodium: 512mg
This site contains affiliate links that help me maintain this blog, and meet my strict standards for quality content. Copyright Notice: Mother Rimmy’s Cooking Light Done Right’s images and original content are copyright protected. Do not publish these materials without written permission.