Check out this new recipe by Diana Keuilian!
Servings: 6
INGREDIENTS
- 2 heads cauliflower
- 2 Tablespoons olive oil, divided
- 1 teaspoon minced garlic
- 1 zucchini, cut into matchsticks
- 4 carrots, cut into matchsticks
- 1 red onion, cut into 1 inch pieces
- 2 teaspoons lemon juice
- ¼ cup parsley minced
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- Bring large pot of water to boil. Trim the leaves from the cauliflower heads and place both heads in the boiling water, covered, for 5 minutes. Carefully remove the cauliflower with tongs and set aside until cooled.
- In a skillet, heat 1 Tablespoon of the olive oil over medium-high. Add the garlic, zucchini carrots and red onion. Sauté for 10 minutes, until golden and tender.
- Cut the cooled cauliflower heads into florets, then run through the food processor with the grading attachment. Transfer to a large bowl, and mix in the remaining tablespoon of olive oil, lemon juice, fresh parsley, sea salt, black pepper. Mix in the veggies, and serve. Enjoy!
DIRECTIONS:
Nutritional Analysis: Each serving contains approximately:Calories: 218, Fat: 5g, Carbohydrates: 39g, Sugar: 12g, Sodium: 314mg, Fiber:10 g, Protein: 10g
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