Pecan, Sun-Dried Tomato and Bacon Cauli-Rice

This was wonderful with a simple rib eye steak last night. It was just as good warmed up with a few slivers of leftover steak mixed in, and three fried eggs on top, for breakfast this morning. If I'd had more leftover steak, it would have made a great one-dish meal with a substantial quantity of leftover steak slivered up in it.

Pecan, Sun-Dried Tomato and Bacon Cauli-Rice

1/2 cauliflower head
1/4 cup chopped pecans
1/2 tablespoon butter
3 bacon slices
1 small onion
1/4 cup sun-dried tomatoes, oil-packed -- chopped
1/4 cup chopped parsley
1 Tablespoon beef bouillon concentrate
1 tablespoon Worcestershire sauce
1/2 teaspoon pepper

First, trim the leaves and the very bottom of the stem off the half-head of cauliflower, and whack the rest into chunks that'll fit in your food processor feed tube. Run it through the shredding blade, and put the resulting cauli-rice in a microwaveable casserole with a lid, or even better, in a microwave steamer. Add a few tablespoons water, cover, and nuke on high for 7-8 minutes. (You want it tender-crisp, not mushy.)

In the meanwhile, in a small skillet, over medium-low heat, melt the butter, and start sauteing the chopped pecans. Put your big, heavy skillet over medium heat, and use your kitchen shears to snip the bacon into it -- you want it to be bacon bits when it's crisp.

Go chop your onion and sun-dried tomatoes! (I actually had julienned sun-dried tomatoes in oil; didn't even have to chop 'em.) You could chop the parsley, too, but don't forget to go give your two skillets a stir. You don't want your pecans or bacon to burn.

Somewhere in here, your microwave will beep. Uncover your cauliflower right away, so it won't continue cooking and go mushy on you.

Okay, we're going to assume your bacon bits are crisp now. Scoop 'em out with a slotted spoon and reserve 'em on a plate. Pour off about half the grease (save it for cooking.) Throw the onion in the remaining grease, and saute it till it's translucent.

Now drain the cauli-rice and add it to the skillet, along with the beef bouillon concentrate, Worcestershire sauce, and pepper. Stir carefully -- your skillet will be very full -- until the seasonings and onion are evenly distributed.

Stir in the pecans, tomatoes, parsley, and bacon bits, and serve.
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I got at least 6 servings, each with: 94 Calories; 7g Fat; 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; 5 g usable carb.

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I made this two nights ago with steak and mushrooms. My husband has said he doesn't like cauliflower. So, I never use it. I was concerned he would not like it. He came home after the cauliflower came out of the microwave. If I ask my husband to guess what... It's game on. He could not guess what it was. I finally told him when we were almost done with dinner. He loved it! We both did! I highly recommend this recipe. I will put it in my favorite recipe file!!!



This is so good!!

Thanks Dana... even the kids liked this one. I know it was supposed to be a side, but my husband kept going back for more. Just a little left for eggs the next morning. I doubled the recipe.


Well, you know, you start with bacon and pecans, how far wrong can you go?

a dish my husband loved!

Made this last night for dinner with steaks. I found 'fiestaflower' at my local grocery. It was the color of curry powder. My husband was impressed. I repeated it this morning with fried eggs.

Thanks for the tasty recipe.