Serve the meatballs with this stroganoff of cauliflower rice.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (20 ounce) bag frozen cauliflower
- 2 tablespoons olive oil
- ¼ cup butter
- ¼ teaspoon sea salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon onion powder
- 2 (4 ounce) cans sliced mushrooms, drained
- ¾ cup milk
- ¼ cup white wine
Instructions
- Place cauliflower in a microwave-safe bowl. Heat in the microwave until softened, about 1 minute.
- Pulse cauliflower in a food processor into small pieces roughly the size of rice.
- Heat olive oil in a skillet over medium heat. Melt butter in the skillet and add cauliflower, salt, pepper, and onion powder. Add mushrooms and milk; bring to a boil and add white wine. Reduce heat and simmer until sauce thickens, about 10 minutes.
Nutrition Facts
| Calories | 246 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 5 g |
| Protein | 6 g |
| Saturated Fat | 9 g |
| Sodium | 487 mg |
| Sugars | 7 g |
| Fat | 20 g |
| Unsaturated Fat | 0 g |
Reviews
Really good.. next time I will make more sauce as it all absorbed