Cut carbs and calories by using cauliflower "rice" instead of regular rice in this 30-minute pork paprikash recipe. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

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Directions

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  • Trim fat from meat. Cut meat into bite-size pieces; set aside.

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  • Place cauliflower in a food processor. Cover and process with several on/off pulses until cauliflower is evenly chopped into rice-size pieces.

  • Heat 1 tablespoon of the oil in a very large nonstick skillet over medium-high heat. Add cauliflower and 1/8 teaspoon of the salt. Cook 8 to 10 minutes or until golden brown flecks appear throughout, stirring occasionally.

  • Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add meat and onion; cook about 3 minutes or until meat is starting to brown, stirring occasionally. Sprinkle with 1 1/2 tablespoons paprika, ground pepper, and remaining 1/4 teaspoon salt. Cook and stir 1 minute more.

  • Add tomatoes, broth, and banana peppers. Bring to boiling; reduce heat to medium-low. Cook, covered, 5 minutes. Increase heat to medium-high. Cook, uncovered, 4 to 6 minutes or until slightly thickened, stirring frequently. Stir together 1/3 cup sour cream and flour in a small bowl; stir into meat mixture. Cook and stir until thickened and bubbly.

  • Serve meat mixture over cauliflower "rice." If desired, top each serving with 2 teaspoons sour cream and a sprinkle of paprika.

Nutrition Facts

319 calories; 11.6 g total fat; 2.9 g saturated fat; 79 mg cholesterol; 593 mg sodium. 1180 mg potassium; 23.8 g carbohydrates; 10.9 g fiber; 11 g sugar; 30.6 g protein; 1300 IU vitamin a iu; 79 mg vitamin c; 107 mcg folate; 77 mg calcium; 3 mg iron; 63 mg magnesium;

Reviews (1)

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Rating: 4 stars
12/06/2019
this was great! I will certainly make it again. I left the onions a litte bit wider to leave a bit of a crunchy texture and you could certainly make it with any other type of meat....especially chicken. My first time making cauliflower rice and I loved it! Read More