Ingredients:

2 large heads cauliflower

1 pound cooked ground turkey, lamb, beef, or ground pork or a combination of the ground meats + plus a couple of cooked chicken livers and/or chicken giblets, cooked and chopped fine

2 or 3 links nitrate free, sugar free Andouille sausage, chopped

2 stalks green onion

1 med stalk celery, chopped med

6-10 med crimini mushrooms, chopped fine

2 tablespoons butter

1 ½ teaspoons cajun seasoning

1/2 teaspoon Splenda

1 tablespoon paprika

1 tablespoon granulated garlic
olive oil


Here's what I did:

I grated the cauliflower in a cheese grater, then sauteed it in the olive oil and half the butter 'till tender. Then I added the other seasonings and ingredients and sauteed till everything was done. (Tender, tasty!)Add the second half of the butter last. Creamy and luscious.


By the way-- this is great with a handful of fresh crab, shrimp, crawdaddy, pine nuts or all of the above. For a real neat twist, add a handful of crushed pork cracklin's. Not Pork rinds-- *Cracklin's*. There's a difference. I like to bake up some chicken, drain the grease, and smother the chicken with the dirty "rice"-- and then bake it for about 30 minutes at 350. Serve hot.

Raven's Low Carb Nest: Raven's Dirty “Cauli-Rice”