Cauliflower Garlic Rice

Ingredients

• Cauliflower

  Raw

  6 cup chopped, or 642g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Water

  Plain, clean water

  2 cup or 473g

• Brown rice

  Long-grain, raw

  1 ½ cup or 278g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Salt

  Table

  1 tsp or 6g

• Butter

  Unsalted

  2 tbsp or 28g

• Garlic

  Raw

  8 cloves, minced or 24g

• Mozzarella cheese

  Part skim milk

  4 oz or 113g

Directions

1. Cook the brown rice according to package instructions and set aside.
2. In a large pot, bring the vegetable broth and water to a boil. Add the cauliflower and boil for about 10 minutes until tender. Drain and transfer the cauliflower to a blender or food processor.
3. Puree the cauliflower, adding milk or extra vegetable broth to achieve a smooth, creamy consistency. Season with salt.
4. Pour the cauliflower puree over the cooked rice and stir to combine.
5. In a large nonstick skillet, melt the butter over low heat and add the minced garlic. Sauté until the garlic is very fragrant, about 3-5 minutes.
6. Add the creamy rice mixture to the skillet and stir until the butter and garlic are well incorporated. Top with mozzarella cheese or stir it into the rice until melted. Adjust seasoning with additional salt and pepper to taste.