I use a lot of riced cauliflower, in salads, in soups, added to pasta dishes to bulk them up(because I can eat a LOT of pasta).
Today I made a tuna salad (sort of) with 2 cans flaked white albacore tuna, plain greek yogurt(instead of mayo), chopped celery, zucchini, red pepper, riced cauliflower, spicy mustard, celery seed, hot horseradish and some vinegar - that's going to be lunch with triscuits. I made enough for all week!
28 mar. 22 por el miembro:
Zanly