Sao Paolo "Rice";

3 slices bacon

1/3 cup diced red onion

1 green bell pepper, diced

1 clove garlic, crushed

1/2 head cauliflower

2 tablespoons raisins

1/2 tablespoon butter

Salt and pepper

1/4 cup chopped fresh parsley

First chop the bacon into small bits and start it frying over medium heat in a large, heavy skillet -- or better yet, just snip it straight into the skillet with a good kitchen shears. While the bacon starts frying, cut up your onion and pepper, and crush your garlic. When a little fat has cooked out of the bacon, add the cut up vegetables, stir them around, and let them start sauteing with the bacon.

Next, whack your cauliflower into chunks that will fit your food processor's feed chute -- don't bother to core it first, just trim off the leaves, and shred up the core. Run the cauliflower through the shredding blade. When the pepper and onion have been cooking for 5 or 6 minutes, add the shredded cauliflower to the skillet and stir it in.

Now, using your kitchen shears or a sharp knife, cut each raisin in 2 pieces -- I know, this seems tedious, but the raisins are by far the highest carb ingredient, so I've kept the quantity quite small. To distribute them through the dish, you should really cut them up. Stir the raisins into the dish, add the butter, and continue to cook the whole thing, stirring every few minutes and covering between stirrings, for 7 or 8 minutes, or until the cauliflower is tender-crisp. Don't let the cauliflower get mushy, or you'll lose all illusion of rice!

Salt and pepper to taste, stir in the parsley, and serve.

4-5 servings. Assuming 5, each serving will have 6 grams of carbohydrate and 1 gram of fiber, for a usable carb count of 5 grams. 2 grams of protein.

If you'd like to increase the raisins to 3 tablespoons, you'll add 2 grams of carb per serving, for a total of 7 grams of usable carb, assuming 5 servings.

Reader Review of 500 Low Carb Recipes