Savory cauliflower rice

Oh cauliflower.  You aren't the first thing that comes to mind when people think of rice, unless you are a primal eater, then, it's the first thing you think of as a substitution!  And it's so versatile, you can do it up so many different ways, and today I found another variation, savory cauliflower rice.  This dish is great as a side, or to serve alongside the pork carnitas that I made, or if you want to do a chicken/broccoli/"rice" casserole.  Really, it's endless.

• 1/2 head cauliflower, shredded into "rice"
• 2T butter
• 1T olive oil or coconut oil (or both like I did)
• 1/4 sliced red onion
• 1t minced garlic
• 4T coconut milk
• Parsley (fresh or dried, your preference)
• Salt and pepper to taste
• Sliced green onion

In a large skillet over medium-low heat, melt the butter and saute the onions and garlic for a couple of minutes.  Add the cauliflower and stir for another minute or two.  Add the coconut oil and olive oil, coconut milk, parsley, salt, pepper and green onion.  Let simmer for a couple of minutes until liquid is absorbed, stirring occasionally.  Adjust seasonings as necessary.

More casserole goodness

I'm calling it chicken asparagus casserole...

• 1 cup cooked Trader Joes Basmati Rice Medley (1/3 cup dry yields 1 cup cooked)
• 5 ounces chicken breast tenders, cooked and shredded (I poached mine with a mix of salt, pepper, garlic powder and thyme)
• 1 cup chopped asparagus (I sauteed mine in a little bit of extra virgin olive oil and salt before combining everything)
• 1/4 cup shredded cheddar cheese
• 1/4 cup condensed cream of chicken soup (don't mix with any liquid)

Combine all ingredients in a small baking dish. Cover and bake at 350 degrees for 20 minutes or until heated thoroughly.

Nutritional information: (this is for the entire dish, but I split it in half to get two servings)

Calories: 485
Total Fat: 12g
Sodium: 633mg
Carbs: 50g
Sugars: 5g
Fiber: 6g
Protein: 41g