Don’t skip rice on Passover, use cauliflower instead; it’s lower in calories and higher in vitamins. This quick side dish pairs perfectly with the lemony chicken.
If you’re pairing it with my chicken dish, you can skip the lemon, since the pan juices from roasting will be flavored with preserved lemon.
Dilled Cauliflower Rice
Servings
4 Servings
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 leek chopped fine (about 1 cup)
- 1 head cauliflower grated to resemble rice
- 2/3 cup fresh dill stems removed, chopped
- 1 teaspoon kosher salt
- Zest and juice of 1 lemon optional
Instructions
- Add evoo to a large sauté pan and place over low heat, Add leeks and cook for 5 minutes. Add cauliflower.
- Mix dill with salt and pepper and then add to the pan.
- Cook for 10 minutes until cauliflower is flavorful and soft but still retains some crunch.
- Remove from heat and add zest and juice before serving, if using.
Nutrition
Nutrition Facts
Dilled Cauliflower Rice
Amount per Serving
Calories
80
% Daily Value*
Fat
4
g
6
%
Sodium
620
mg
27
%
Carbohydrates
11
g
4
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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