Post by barb43 on May 14, 2020 1:27:45 GMT
Cream-Cheesy Cauliflower Rice with Zucchini
You can almost sing the title of this recipe!
It's quick, easy, and tasty. So don't worry - go ahead and sing while you cook; you won't lose your place!
Ingredients:
2 Tbsp olive oil
10 ounces cauliflower rice
1 small zucchini, sliced thinly & then dice the slices
2-3 Tbsp unsalted vegetable broth
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon cracked pepper
2 tablespoons sour cream
2 ounces cream cheese, room temperature
Directions:
1. Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the cauliflower to the skillet and cook for 5 minutes, stirring often.
2. Add the shredded zucchini and stir to combine. Add 2-3 Tbsp of unsalted vegetable broth and stir well.* Sprinkle on the garlic powder, salt, and pepper. **
3. Stir to combine the seasonings with the cauliflower and zucchini. Cover the pan and continue cooking on low for 5 minutes.
4. Push the rice mixture to one side of the pan and add the sour cream and cream cheese to the other side. Stir the sour cream and cream cheese until they're somewhat soupy and then stir that sauce into the rice mixture.
5. Serve immediately.
* The unsalted vegetable broth is added so that the cauliflower and zucchini do not cook dry. Do not add much, but don't let your riced and diced veggies stick and burn in the skillet.
** I used a mix of organic Italian seasoning instead of garlic, salt & pepper. I didn't measure the amount, simply sprinkled it on and stirred it in.
NOTE: If you start with frozen riced cauliflower, heat it in the microwave as if you were going to eat it plain (about 5 min is enough for a 10-oz bag). Then stir it into the skillet in Step 1 above.
You can almost sing the title of this recipe!
It's quick, easy, and tasty. So don't worry - go ahead and sing while you cook; you won't lose your place!
Ingredients:
2 Tbsp olive oil
10 ounces cauliflower rice
1 small zucchini, sliced thinly & then dice the slices
2-3 Tbsp unsalted vegetable broth
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon cracked pepper
2 tablespoons sour cream
2 ounces cream cheese, room temperature
Directions:
1. Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the cauliflower to the skillet and cook for 5 minutes, stirring often.
2. Add the shredded zucchini and stir to combine. Add 2-3 Tbsp of unsalted vegetable broth and stir well.* Sprinkle on the garlic powder, salt, and pepper. **
3. Stir to combine the seasonings with the cauliflower and zucchini. Cover the pan and continue cooking on low for 5 minutes.
4. Push the rice mixture to one side of the pan and add the sour cream and cream cheese to the other side. Stir the sour cream and cream cheese until they're somewhat soupy and then stir that sauce into the rice mixture.
5. Serve immediately.
* The unsalted vegetable broth is added so that the cauliflower and zucchini do not cook dry. Do not add much, but don't let your riced and diced veggies stick and burn in the skillet.
** I used a mix of organic Italian seasoning instead of garlic, salt & pepper. I didn't measure the amount, simply sprinkled it on and stirred it in.
NOTE: If you start with frozen riced cauliflower, heat it in the microwave as if you were going to eat it plain (about 5 min is enough for a 10-oz bag). Then stir it into the skillet in Step 1 above.