Cauliflower Rice with Walnut Romesco Sauce
Ingredients
Cauliflower Rice
-
1 head of cauliflower, about 4 cups florets
-
1/3 cup fresh parsley leaves
-
1/4 teaspoon salt
-
2 tablespoons olive oil
Walnut Romesco Sauce
-
1 cup walnut pieces
-
2 12-ounce jars roasted red peppers, drained
-
3 teaspoons red wine vinegar
-
1 tablespoon olive oil
-
1/2 teaspoon salt
-
1/8 teaspoon dried cayenne pepper
PREPARATION
Cauliflower Rice
-
Cut the cauliflower into florets. Place the florets, parsley and salt in a food processor. Process until the cauliflower becomes grainy in texture (like small pebbles). You may need to process in batches.
-
Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add the cauliflower rice to the pan and cook for 3 to 4 minutes or until softened. Remove from the heat and set aside.
Walnut Romesco Sauce & Assembly
-
Heat a small skillet over medium heat and add the walnuts. Toast for 6 to 8 minutes or until golden brown.
-
Add the toasted walnuts, roasted red peppers, red wine vinegar, remaining 1 tablespoon olive oil, salt and cayenne to a food processor and process until smooth.
-
Dress the cauliflower rice with the sauce and serve warm. You may also mix the Cauliflower Rice and Walnut Romesco Sauce together in a large skillet and heat for 2-3 minutes before serving.
NUTRITION
- Calories: 250 cal
- Total Fat: 20 g
- Saturated Fat: 2 g
- Trans Fat: 0 g
- Polyunsaturated Fat: 10 g
- Monounsaturated Fat: 7 g
- Cholesterol: 0 mg
- Sodium: 550 mg
- Carbohydrates: 14 g
- Dietary Fiber: 7 g
- Total Sugars: 2 g
- Added Sugars: 0 g
- Protein: 4 g
- Vitamin D: 0 mcg
- Calcium: 117 mg
- Iron: 3 mg
- Potassium: 207 mg