8 Fall Recipes for Busy People
Thirty minutes or less—and brimming with autumn flavor.
By Lynn Andriani
Photo: Carrie Vitt
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The Grain-Free Way to Eat Rice
We're already on board with cauliflower as a delicious
addition to mashed potatoes and a nutritious way to
thicken mac 'n' cheese. Turns out the cool-weather veg can also transform into "rice" when you shred it with a grater; you'll wind up with grain-like bits, which you can then sauté or steam. The bits cook more quickly than their carb-y counterpart and their mild flavor goes with almost anything you'd serve with rice. This simple recipe pairs the cauliflower with fresh herbs, lemon, apricots and walnuts.
Get the recipe: Cauliflower "Rice" Salad with Herbs and Dried Fruit
Published 08/23/2016
