Boost boring steel cut oats with cauliflower and zucchini to make a nutritious, delicious dish that can be topped with toasted nuts or whatever you like!
Course:
Main Dish, Side Dish, Vegetable
Servings: 4servings
Calories: 254kcal
Ingredients
2teaspoonsolive oil
1cupriced cauliflower
2clovesgarlicminced
½teaspoonsalt
1cupsteel cut oats
3cupswater
1cupgrated zucchiniapprox. 1 medium
1teaspoonItalian Herb seasoning
6ouncesfat-free plain Greek Yogurt
¼cuptoasted pine nuts
Instructions
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.