Cauliflower and Carrot Rice with Browned Butter - Slender Kitchen
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Cauliflower and Carrot Rice with Browned Butter

By Kristen Mccaffrey
  
adapted from: cntraveler.com
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89
Calories 
12g
Carbs 
4g
Fat 
3g
Protein 
3
Weight Watchers® SmartPoints™
(2 PointsPlus®)

Recipes Content

Recipe

Over Christmas my Aunt made the most delicious cauliflower and carrot dish. Seriously. Everyone was going back for seconds. For weeks after, I tried to recreate it at home until I finally asked her the secret sauce and learned about the brown butter. That is the full 4 oz. of browned butter from this Ina Garten recipe. Since that wasn't going to work for a healthy recipe, I set out to make a lightened up version that still incorporated brown butter, just not so much. I also made it as a rice but the original recipe calls for a mash. Either is delicious.

Prep Time

Cauliflower and Carrot Rice with Browned Butter

36
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

6
  • 1 U medium cauliflower, chopped
  • 1 lb. carrots, peeled and chopped
  • 2 tbsp. butter (ghee for Whole30®)
  • Salt and pepper

Nutritional Facts

Serving Size: 
2/3 cup
Amount Per Serving
Calories 89
Calories from Fat 39
% Daily Value *
Total Fat 4g
7%
Saturated Fat 3g
13%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 10mg
3%
Sodium 82mg
4%
Total Carbohydrate 12g
4%
Dietary Fiber 4g
16%
Sugars 6g
Protein 3g

Directions

  1. Pulse the cauliflower and carrots in a food processor until in small rice like pieces. Add to a pot with 1/4 cup of water and cook until tender on low heat, about 6-8 minutes. For mash, boil the carrots and cauliflower for 20 minutes until tender. Drain and mash.
  2. Melt the butter in a small pan over medium low heat. Cook until it is just golden brown. Watch carefully because it goes from browned to burnt quickly.
  3. Add the browned butter to the rice or mash. Season well with salt and pepper.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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