Riced Cauliflower with Peas
Updated: Nov 14, 2022
1 head of cauliflower
2 Cups fresh peas, or 1 bag frozen peas, blanched
2 cloves garlic minced
3 T basil or 5 fresh leaves, chopped
1 T rosemary
1 T Extra virgin olive oil (EVOO)
1 T butter
In a pot of water blanche the peas until just cooked through. Drain and set aside. While the peas are heating up, grate the cauliflower using a grater until they resemble rice pieces.
In a large frying pan, sauté the cauliflower in 1 T of the EVOO with the garlic, until tender (about 15-20 minutes). Add the basil, rosemary, salt, pepper, and butter.
Add in the peas and stir until the peas are heated through with the mixture.
Serve and enjoy as your favorite side dish!
(Low carbs, low fat, high on flavor!)