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- Macros For Whole Bowl
-
Calories:
237 -
Carbs:
15g -
Fat:
9g -
Protein:
24g
Ingredients
Ingredients for One Bowl:
1 16oz Bag Riced Cauliflower
14g Light Butter
28g Plain NonFat Greek Yogurt
Sea Salt, Black Pepper, Garlic Powder
28g 2% Colby Jack Cheese
*Before I begin, if I did have a bigger pot, I could’ve made a much bigger batch of this. I only had a small pot for this but you can follow the same process to make a much bigger batch.
Directions
1.) Bring a pot of water to a bowl and add your rice cauliflower in there. Add cover on top to help steam. After about 10 minutes your cauliflower should be soft. Take off and drain well.
2.) Add your drained cauliflower to your food processor along with your light butter, greek yogurt, and seasonings. And with the seasonings, go easy on them at first because you always want to add more.
3.) Process until all is combined and you have a creamy consistency.
4.) Since cauliflower is super watery by nature, you’ll need to add back to your pot on a medium heat to help thicken it up some more. Once it’s close to the consistency you are looking for, add your cheese in there.
5.) Then it’s time to enjoy!
*Another variation I would’ve done if I had a much bigger pot would be to add in half cauliflower and half russet potatoes to have that happy medium. Won’t be as low carb but it’s a variation to where you wouldn’t even know cauliflower is in the recipe!