Curried Cauliflower Pilaf (side serving)
Serves 4 // 253 calories, 20g fat, 8g protein, 7g net carbs
24 ounces Purely Frozen Organic riced cauliflower
4 tablespoons Kerrygold butter
2 garlic cloves, minced
1 teaspoon powdered ginger
1/2 teaspoon ground curry powder
1/2 teaspoon ground coriander
1/2 teaspoon cumin
1/2 cup Kirkland organic chicken broth
1/2 teaspoon salt
1/2 cup sliced almonds
1 tablespoon cilantro, minced
Microwave riced cauliflower for 7 minutes.
Heat 2 tablespoons oil in large saucepan over medium-low heat until shimmering. Add spices and garlic and cook until softened, about 1 minute. Stir in cauliflower, broth, and salt. Cover and cook, stirring occasionally, until cauliflower is tender, 12 to 15 minutes.
Uncover and continue to cook, stirring occasionally, until cauliflower rice is almost completely dry, about 3 minutes. Stir in sliced almonds and cilantro and season with salt and pepper to taste. Serve.