GUACAMOLE, RICE HOUSE GUACAMOLE
Who doesn't love guacamole? But whoever said it had to have over 90 percent of its calories coming from fat? Cutting the traditionally fat-packed guacamole with cauliflower is so good, it is actually hard to believe it! Serve this with salt-free corn chips or pita bread, or use over taco salad. Just be mindful of your portion sizes.
Yield: 6 cups, 4 servings
Ingredients
• 4 cups cauliflower florets
• 1 avocado, pitted and skinned
• 4 teaspoons minced garlic
• 1 Vidalia onion, diced
• 1 to 2 tomatoes, diced
• 1 to 2 tablespoons minced jalapeno pepper
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons chopped fresh cilantro
• 1 teaspoon freshly ground black pepper
Directions
Steam the cauliflower until tender, 20 to 25 minutes. Strain off the water, keeping 1/2 cups back, and set aside. Blend the cauliflower until smooth, using leftover cooking water to loosen if needed. Refrigerate for 2 hours, if you have the time.
Mash all the other ingredients together in a large mixing bowl with a potato masher until smooth, then add the chilled cauliflower. Mash together until the consistency is like mashed potatoes, and the color is consistently green.
Nutrition
Each serving contains approximately: Calories 100, Fat calories 50, Fat 5g, Saturated fat 1g, Cholesterol 0mg, Protein 3g, Carbohydrate 15g, Dietary fiber 7g, Sodium 27mg, Omega-3 fatty acids 0.12g
Allowances: 1 3/4 fats + 3 vegetables
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