1/4 cup veggie/chicken broth
3 thyme sprigs, plus 1 tsp leaves
3 TBS coconut oil or butter
1 head cauliflower (about 6 cups)
5 ounce Brie, rind discarded, cut into small pieces
1/3 cup sliced almonds, toasted
"RICE": Place the cauliflower heads into a food processor (click HERE to find the one I use), pulse until small pieces of 'rice.'
Heat butter or oil in a 4-quart heavy saucepan over medium-high heat until foam subsides, then sauté cauliflower with 1/4 teaspoon salt until crisp-tender and golden brown, about 6 minutes. Add thyme leaves and sauté 1 minute. Add broth and briskly simmer, stirring, until broth has been absorbed. Stir in Brie, and salt and pepper to taste. Serve topped with almonds. Makes 6 - 1 cup servings.
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
