First For Women
Spring Vegetable Cauliflower “Fried Rice”
ACTIVE TIME: 15 min. TOTAL TIME: 15 min. SERVES: 8
A low-carb twist on a take-out favorite, this crunchy and satisfying side is loaded with detoxifying phytonutrients 1 small onion, minced
1 cup sliced fresh snow peas 1⁄4 cup grated carrots
1 cup sliced fresh asparagus 2 Tbs. olive oil
1⁄4 cup chopped scallions 1 medium head cauliflower,
grated (about 6 cups)
4 Tbs. chicken broth
1–2 Tbs. seasoned rice wine
vinegar, like Nakano
2 Tbs. chopped fresh parsley 1 In large skillet over medium heat, cook onions, snow peas, carrots and asparagus in olive oil 5 min. or until tender, stirring occasionally.
2 Increase heat to medium-high. Add scallions, cauliflower and chicken broth. Cook 6 min. or until heated through, stirring occasionally.
3 Stir in rice wine vinegar and parsley. Season to taste with salt and pepper. Transfer to serving bowl. Garnish with additional chopped scallions, if desired. Serve either warm or chilled. Per serving: Cal. 62 Pro. 2g Carb. 7g Fiber 3g Sug. 1g
Chol. 0mg Sod. 57mg Total fat: 4g Sat. 1g Trans. 0g