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About the Recipe: White cauliflower florets magically turn into “rice” when chopped in a food processor. This recipe adds fresh chopped cranberries into the cauliflower “rice” to create a bright pink color. Swirled with bits of fresh green herbs and kale leaves, it makes a delicious side dish.
Recipe Inspired by: The Wahls Protocol Cooking for Life by Terry Wahls, M.D.
Cook’s Note: I expected this dish to be very sour, but the flavor was lightly tart and herb flavored. I made it with 1 cup of cranberries but added ½ cup more for a vibrant color. It is surprisingly delicious!
To Serve: Line a serving bowl with torn kale leaves; place cauliflower rice in center
Serves: 4
pdf for Copy of Recipe – Cranberry Riced Cauliflower
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