This is a very flavorful side dish that goes great with shrimp!
1 (1/2-pound) piece slab bacon, cut crosswise into 1/4-inch-thick pieces
1 1/4 cups finely chopped onion
2/3 cup finely chopped celery
2 garlic cloves, minced
1/2 tsp dry mustard
1/4 tsp cayenne
1/4 tsp hot smoked paprika
1/2 cup chicken stock or broth
1/2 cup tomato sauce
3 cups "riced" cauliflower
2 TBS unsalted butter
1/2 tsp Iodized sea salt
Cook bacon in a 4-quart heavy pot over low heat until some of fat is rendered, about 5 minutes. Add onion, celery, and garlic and cook, stirring occasionally, until vegetables are softened but not browned, 7 to 8 minutes. Stir in spices.
Add stock and tomato sauce and bring to a boil. Stir in cauliflower rice and simmer, uncovered, stirring occasionally, until some of liquid is absorbed and cauliflower is cooked through, about 5-7 minutes. Stir in butter, salt, and pepper to taste, then remove from heat and let stand 5 minutes.
NUTRITIONAL COMPARISON (per cup):
White Rice = 242 calories, 53 carbs, 0 fiber
Brown Rice =218 calories, 46 carbs, 4 fiber
Cauliflower "Rice" = 28 calories, 3 carbs, 1 fiber
