20 ounces fresh cauliflower, 1 medium
4 green onions, sliced
1/2 pound mushrooms, sliced
5 tablespoons butter
1 tablespoon oil
3/4 cup chicken broth
1/2 teaspoon garlic powder
Salt and pepper, to taste
1 tablespoon fresh parsley, chopped

Grate the cauliflower on a hand grater or with the grating disk of a food processor. I recommend using a food processor. In a very large skillet, sauté the green onions and mushrooms in the butter and oil just until tender. Season with salt, pepper and garlic powder while cooking. Add the grated cauliflower and the broth. Bring to a boil, turn down heat to about medium, and cook uncovered until broth has evaporated and cauliflower starts to brown slightly. Stir often. Season to taste and stir in parsley.

Makes 8-10 servings
Do not freeze

Per 1/8 Recipe: 109 Calories; 9g Fat; 2g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs
Per 1/10 Recipe: 88 Calories; 7g Fat; 2g Protein; 4g Carbohydrate; 2g Dietary Fiber; 2g Net Carbs

This makes a huge batch of "rice", which would be nice for a holiday dinner. I didn't want to have so much sitting around, so I put some in the freezer. I'll let you know if it freezes well once I use it later. I think I would make a half recipe next time for just my husband and myself. A smaller batch would be easier to stir in the pan as well. I liked it and will probably make this again. You could also use beef broth instead of chicken broth.

UPDATE: I thawed and reheated the frozen pilaf in the microwave. It came out ok, but was a little mushier and a bit watery.

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