*hey, hey, it’s yet another repost but honestly, this one is so worth putting back up!*
Have you had the pure joy of seeing one of these bags at Trader Joe’s yet??
That there bag is pure heaven for a mere $1.99 each … and when you see them, you better be snatching up more than just one or two as they go F A S T when they have them in stock! Just tonight I was talking to a girlfriend who was at the store on University south of 595 and she said they had some at 6:30pm! That was a miracle and she snatched up 5 because, you know, you don’t want to be that person that clears the shelf 😉 Right??
Luckily, I just nabbed another 5 bags a few weeks ago and I’ve been hoarding them. I could have been that person and took all 12 that were in the box but I know how frustrated I’ve been when I keep missing the re-stocking so I figured I’d play nice and leave some for the next person!
Now, I’ll admit, I had 1 bag left in the freezer and I was holding out … I broke down and bought a whole head of cauliflower and “riced” it myself by running the florets in the food processor for a few minutes til the texture is right … it just was not the same, not to mention, tiny pieces of cauliflower were found all over the kitchen for the next several days and it was just plain annoying!
So … I grabbed a bag the other morning for breakfast and made this awesome recipe!
1 bag of riced cauliflower
zest of 1 lemon
juice of a half of a lemon
fresh basil, sliced in to ribbons (tip: use scissors to cut the leaves quickly)
Toss the bag of riced cauliflower in a non-stick skillet (I use a green pan and it works great) on medium heat.
Once the rice is heated (no longer frozen) and liquid (if any) is gone, add the zest to the rice and give a quick fluff. Squeeze the juice over the rice and dish up! Garnish with the basil strips.
This makes 4 servings for me and I just store in the fridge and reheat in the skillet with whatever protein I’m having at that meal!