2 Packages (10 oz) of Frozen Riced Cauliflower, Thawed or 1 Head of Cauliflower Riced
1½ Teaspoons of Salt
1 Lemon (1 Tablespoon of the zest, ¼ cup of Juice)
½ Teaspoon or more to taste of Swerve Granulated Sugar Substitute*
½ Cup of Sliced Green Onion
1 Cup of Cherry or Grape Tomatoes, Halved
Fresh Cracked Black Pepper, to Taste (Optional)
Instructions
Spray a nonstick skillet with vegetable cooking spray and place over medium high heat. When pan is hot, add in 2 Teaspoons of Olive Oil. Add riced cauliflower and 1 teaspoon of salt to the skillet. Cook for about 5 minutes or until crisp/tender - about 5 minutes. Spread cauliflower out on a large baking sheet to cool.
In a separate bowl combine remaining olive oil, lemon zest, lemon juice, remaining salt and Swerve. Combine well. Add in cauliflower and tomatoes. Add in green onion and combine well. Add in pepper to taste, if using. Cover, let stand at room temperature for 30 minutes, then refrigerate for 2 hours or until serving time. If making hours before dinner, remove from refrigerator about 30 minutes before serving and let come to room temperature.
This makes 4 servings at 2 SmartPoints on Freestyle. Enjoy!
Recipe by Dee Dee Does at https://deedeedoes.com/weight-watchers-freestyle-menu-ideas-brand-new-recipes-week-4-1-19/