Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Source: Diabetic Living Magazine




Ingredient Checklist


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

  • 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

1 1/4 cups meat mixture and 1 cup cauliflower "rice"
319 calories; protein 30.6g; carbohydrates 23.8g; dietary fiber 10.9g; sugars 10.7g; fat 11.6g; saturated fat 2.9g; cholesterol 79.2mg; vitamin a iu 1300.3IU; vitamin c 78.8mg; folate 106.8mcg; calcium 76.8mg; iron 2.8mg; magnesium 63mg; potassium 1180.2mg; sodium 593.2mg.

3 1/2 vegetable, 3 lean protein, 1 1/2 fat, 1/2 starch