This recipe originally called for cooked rice, so I thought I’d try it with cauliflower “rice.” I liked it so much, I made it again the very next day.
YIELD: 5 servings, each with 6 grams of carbohydrates and 2 grams of fiber, for a total of 4 grams of usable carbs and 15 grams of protein.
INGREDIENTS:
- 1/2 head cauliflower
- 1/2 pound bacon, cooked until crisp, and crumbled
- 2 medium tomatoes, chopped
- 10 to 12 green onions, sliced, including all the crisp part of the green
- 1/2 cup mayonnaise
- Salt and pepper
- Lettuce (optional)
INSTRUCTIONS:
- Put the cauliflower through a food processor with the shredding disk. Steam or microwave it until it’s tender-crisp.
- Combine the cooked cauliflower with the bacon, tomatoes, onions, and mayonnaise in a big bowl. Salt and pepper to taste, and mix.
NOTE:
- This salad holds a molded shape really well, so pack it into a custard cup and unmold it on a plate lined with lettuce; it looks quite pretty served this way.
