Ingredients for the Spice Blend:
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp ground ginger
1/4 tsp cinnamon
1/4 tsp cayenne pepper
1/4 tsp allspice
Pinch of nutmeg
Ingredients for the Rice:
2 12-oz bags riced cauliflower (thawed if frozen)
1/2 cup diced carrots
1/4 cup chopped parsley
1/2 cup chopped toasted walnuts
Salt and pepper, to taste
1/2 tbsp avocado oil
Chopped chives or scallions, for garnish
Directions:
Heat avocado oil over medium-high heat in a large pan. Stir in the spice blend. Add cauliflower and carrots, and cook for 5-7 minutes or until carrots are semi-soft. Take off heat and stir in parsley and walnuts. Add salt and pepper to taste, and chopped chives or scallions for garnish.
Nutrition Facts: (for 1/8 of recipe) 122 calories, 6 g carbs, 3 g protein, 10 g fat (1 g saturated fat), and 3 g fiber
Tips: Like the spice blend? Make extra and store it to use for a future healthy dish! For non-VLCD members, try adding 1/3 cup pomegranate seeds. For a protein boost, add garbanzo beans or roasted pumpkin seeds, or pair with a serving of lean chicken breast.
