| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
Nutrition Facts (per serving)
| Calories | 75 |
| Fat | 4g |
| Carbs | 8g |
| Protein | 3g |
Nutrition Facts
Servings Per Recipe 6
Calories 75
| % Daily Value * | |
| Total Fat 4g | 6% |
| Saturated Fat 3g | 13% |
| Cholesterol 11mg | 4% |
| Sodium 476mg | 21% |
| Total Carbohydrate 8g | 3% |
| Dietary Fiber 3g | 11% |
| Total Sugars 3g | |
| Protein 3g | 6% |
| Vitamin C 73mg | 81% |
| Calcium 38mg | 3% |
| Iron 1mg | 4% |
| Potassium 464mg | 10% |
The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.
** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.
(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.
Read More Recipe:- Cheesy Garlic Bread
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic, or to taste
- 2 kilos frozen riced cauliflower, thawed
- 1 teaspoon salt, or to taste
- 1/4 teaspoon ground black pepper
- 1 pinch nutmeg, or to taste
- half cup chook broth
- 1 tablespoon snipped fresh chives for garnish (non-compulsory)
Directions
Melt butter in a massive skillet, over medium warmness. Add minced garlic and prepare dinner until aromatic, about 30 seconds.
Stir in thawed, riced cauliflower, salt, pepper, and nutmeg. Add chicken broth and produce to a boil, stirring regularly.
Cook, blanketed, approximately eight mins, then remove cowl and retain cooking and stirring until most of the liquid evaporates, a further 5 to 8 mins.
Use an immersion blender to purée cauliflower till smooth. If an immersion blender isn’t to be had, spoon cauliflower into a blender to purée. When easy, area in a serving bowl and garnish with snipped chives.
