Low Carb Lemon Thyme Cauliflower Quinoa. As any of you who frequent this site know, it is no secret that I use a lot of cauliflower and this Lemon Thyme Cauliflower Quinoa is another. It actually can be used as a cooled side salad or a warm side dish. It is extremely easy to make and quite piquant so, get ready for tasty. Take a good look at the last picture. See that little disk in the back on the right? That’s what I don’t use on a whole cauliflower and only because it’s the scab of the core. Yes, I even use the leaves. After the florets are cut from the core I chop it pretty finely, process it first, then add the chopped florets. I do make them smaller than shown but I wanted you to see the cut-up core too so if you are not using the whole cauliflower you are putting money into the garbage. I weighed it at 4 oz. and at $2.00 a lb…well you do the math. I seriously don’t know how many cauliflowers I go through in a year but it’s a pot-load and I guarantee you, throwing money down the drain is, and never has been, part of my plan. For one more really good cauliflower salad/vegetable please see Ginger Curry Sweetened Cauliflower Rice.
As I am a Type II diabetic, all recipes on this website are low carb and diabetic friendly.
- 3 C Riced Cauliflower
- 2-3 Good Sized Minced Shallots
- 1 T Olive Oil
- 2 T Butter
- ¼ C Minced Parsley (I Cheated And Used 2 T Of Dried Parsley)
- 1 t Dried Thyme
- Juice 1½ Lemons
- Salt & Pepper
- Add olive oil and butter to skillet and sweat shallots for about 8-10 minutes.
- Add cauliflower, sprinkle with parsley and thyme, drizzle in lemon juice, mixing well. If serving warm only heat for 1-2 minutes as the cauliflower will cook very quickly.
- Remove from heat and if serving as a salad refrigerate for an hour.
- 4 Servings
- 110 Calories, 2.0g Protein, 9.3g Fat, 6.5g Carbs, 1.6g Fiber, 3.9 Net Carbs
- 6 Servings
- 73 Calories, 1.3g Protein, 6.2g Fat, 4.4g Carbs, 1.0g Fiber, 3.4 Net Carbs
- If you are planning on serving this later, as it is easily made ahead, then take off heat immediately, refrigerate and reheat if using as a side dish.
- I most often eat this as a cold salad.
- 1 T dried mint is also terrific.