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

• Whole milk

  3.25% milkfat, with added 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 rice according to package directions. Set aside.
2. Bring the vegetable broth and water to a boil in a large pot. Add the cauliflower and boil for about 10 minutes, until tender. Drain cauliflower pieces and move to a blender or food processor.
3. Puree the cauliflower, adding milk or extra vegetable broth to get a smooth, creamy consistency. Season with salt. Pour over the cooked rice and stir to combine.
4. In a large nonstick skillet, melt the butter and add the garlic. Saute over low heat until the garlic is very fragrant, about 3-5 minutes.
5. Add the creamy rice mixture, and stir until butter and garlic is incorporated. Add mozzarella on top or stir it throughout the rice to until melted. Season with additional salt and pepper to taste.

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