Low Carb Pesto Rice
Yield: 3 servings
For cauliflower "rice":
  • 1 small onion, finely diced
  • 3 garlic cloves, minced
  • 1 pound cauliflower, processed into rice (I use the cauliflower rice from Trader Joe's)
  • 2 cups veggie broth
For pesto:
  • ½ large avocado, mashed
  • 1 tablespoon lemon juice
  • 1 teaspoon minced garlic
  • 1 cup packed fresh basil leaves
  • salt, to taste
  • 1-2 tablespoons almond milk, if needed
  1. Add the diced onion to a large greased skillet over medium high heat. Cook, stirring occasionally, until translucent and just starting to brown, about three minutes. Add in minced garlic and cook for another 1-2 minutes. Add salt and pepper. Add in cauliflower and stir until completed combined.
  2. Pour in 1 cup of the vegetable broth and stir until combined. Stirring occasionally, cook until the cauliflower has completely absorbed the veggie broth. Then, deglaze the skillet with ½ cup of the veggie broth and cook until the cauliflower has absorbed the broth. Deglaze again with the remaining ½ cup broth and cook until the cauliflower has absorbed the broth.
  3. In a food processor, puree the mashed avocado and lemon juice. Add in minced garlic and basil and blend until smooth. Be patient as this could as this could take a bit, but you will be rewarded with super smooth and creamy pesto. If the pesto seems too thick, you can add a tablespoon of almond milk to thin it about a little.
  4. Once the cauliflower has fully absorbed all the broth and is starting to brown, stir in the pesto. Cook for a few more minutes until thoroughly heated and uniform. Serve and devour.
Nutrition Information
Serving size: ⅓ recipe Calories: 105 Net Carbs: 8g Protein: 5g
Recipe by Foodie Fiasco at https://www.foodiefiasco.com/low-carb-pesto-rice/