On the Menu: Cauliflower "Rice" and Indian Curry

In an effort to stick to my slow-carb diet, I've resorted to carb brain tricks! The first experiment of which was cauliflower mashed potatoes which were absolutely delicious alternatives with very few calories and no carbs. The second was this delicious meal above - cauliflower "rice." The recipe is below for any of you looking to remove carbs, gluten, refined flowers, rice, etc. from your diet without noticing the difference at all! Also, as a note to those that are skeptical: I hate cauliflower (even the smell), so the fact that I found this to be a convincing "rice" is saying something.

Cauliflower "rice"

1 head cauliflower

1 medium onion

Olive oil

Salt and pepper

Wash and remove the stem from head of cauliflower and cut into florets. Place florets in food processor (or grate) and pulse until a rough, rice-like consistency (see photo above). Saute a chopped onion on medium heat in a pan with olive oil for about 10 minutes until soft. Add the riced cauliflower to the onions and cover on medium heat for 5-6 minutes. Voila!

Indian curry

2 chicken breasts

2 bell peppers

Fresh green beans

Olive oil

Tiger Tiger Butter Chicken sauce (or similar)

1/4 c chicken broth

Slice chicken breasts into strips and cook until browned. Slice bell peppers thinly and trim green beans and saute in olive oil until soft and set aside. In one pan combine the vegetables and chicken breasts with one jar of butter chicken sauce (or your preference of sauce) and chicken broth. Simmer on low to medium until chicken is fully cooked and sauce is bubbling. Pour sauce over the cauliflower rice and enjoy the best low-carb meal you'll ever have!