This cauliflower is good with soups, rice or by itself but to stick with L&G, I grilled pork instead. I usually serve it with rice for my husband and kids.
The picture shows 3 oz. I always underestimate how big the serving we're allowed to have is ... so just add more for 5 oz of pork. I used all my condiments for the cauliflower so I had none left for the pork. But after grilling, I sprinkled some of the liquid from my cauliflower and it added good flavor to the pork. Also, ignore the parsley ... that's just garnish to make it look pretty ... I like my food looking pretty ;-)
1 tsp Olive Oil Healthy Fat Serving
1 tsp Minced Garlic Condiment #1
1 cup Cauliflower 2 Green Servings
1/4 Tbsp Fish Sauce Condiment #2 -- 1/4 allowed for fish sauce
1 packet Sweet Leaf
Sweetener that is 0 carbs, 0 calories and 0 glycemic index -- get it! :-) 1 tbsp Water
1/4 tsp Black Pepper Condiment #2 - 1/2 allowed for pepper
1/2 tbsp Cilantro Condiment #2 - we're allowed up to 1 cup so this is a very small portion.
- Grill the pork and set aside.
- Heat oil in a large skillet over medium-high heat until a bit of garlic sizzles at once, and then add the garlic. Toss well.
- Add the cauliflower. Cook for 1 minute, and then toss well, exposing the other sides to the hot pan.
- Mix the fish sauce, water, sweet leaf and pepper in a bowl
- Add to the cauliflower and cook, tossing often until the cauliflower is tender but still pleasantly crunchy, about 1 minute.
- Stir in the cilantro, toss once more and transfer to a serving plate deep enough to hold the sauce.
I avoid High Fructose Corn Syrup for my children. What I found is that most fish sauces include this ingredient. Thai Kitchen Fish Sauce is one of the few I've seen that does not use HFCS.
Both are available in available local health grocery stores my favorites of which are Mother's Market, Wholefoods and Sprouts.
