Ingredients

The following ingredients have 4 Servings
  • 2 teaspoons olive oil
  • 1 cup riced cauliflower
  • 2 cloves garlic (minced)
  • ½ teaspoon salt
  • 1 cup steel cut oats
  • 3 cups water
  • 1 cup grated zucchini (approx. 1 medium)
  • 1 teaspoon Italian Herb seasoning
  • 6 ounces fat-free plain Greek Yogurt
  • ¼ cup toasted pine nuts

Instruction

  • In 2-quart pot, add olive oil and bring to medium high heat.
  • Add riced cauliflower and sauté, stirring frequently for about 3 minutes, or until becoming tender. Add garlic and sauté for an additional minute.
  • Add steel cut oats and water, bring to boil. Once boiling, reduce heat and simmer for approximately 15 minutes or until oats tender.
  • While oats are cooking, shred zucchini with a box grater and wring out any excess liquid in a clean dish cloth.
  • Stir zucchini, salt and Italian seasoning into pot a continue to cook for 2 more minutes.
  • Remove from heat and stir in Greek yogurt.
  • Divide among 4 bowls and top with toasted pine nuts.