2-inch piece ginger, peeled and finely diced (about 1 tablespoon)
¼ teaspoon chili flakes
salt and pepper to taste
zest of a lemon
juice of a lemon
¼ cup chopped mint
½ cup chopped parsley
1 cup hazelnuts, roasted and chopped
additional chopped parsley and mint for garnish
Takes ,
serves 4.
Instructions
Preheat oven to 350°F. Place hazelnuts onto a parchment-lined baking sheet, transfer to oven and toast until skins begin to curl. Removed from oven, gather in a clean dishcloth and rub to remove skins. Cool completely before roughly chopping.
Place coconut oil in a large skillet set on medium-high heat. When the oil is hot, add the ginger, garlic and chili flakes and toss until fragrant. Add the cauliflower, cooking it in the hot pan for no more than 5 minutes, tossing occasionally.
Add the lemon zest, salt and pepper, chopped herbs, lemon juice and chopped nuts. Toss to combine. Remove skillet from stovetop. Taste the dish then add more salt, pepper, lemon zest or juice as required. Garnish with additional chopped herbs and serve immediately.
Lemon Herb Riced Cauliflower
Ingredients
1 head of cauliflower, finely chopped
2 tablespoons coconut oil
2 garlic cloves, finely diced
2-inch piece ginger, peeled and finely diced (about 1 tablespoon)
¼ teaspoon chili flakes
salt and pepper to taste
zest of a lemon
juice of a lemon
¼ cup chopped mint
½ cup chopped parsley
1 cup hazelnuts, roasted and chopped
additional chopped parsley and mint for garnish
Directions
Preheat oven to 350°F. Place hazelnuts onto a parchment-lined baking sheet, transfer to oven and toast until skins begin to curl. Removed from oven, gather in a clean dishcloth and rub to remove skins. Cool completely before roughly chopping.
Place coconut oil in a large skillet set on medium-high heat. When the oil is hot, add the ginger, garlic and chili flakes and toss until fragrant. Add the cauliflower, cooking it in the hot pan for no more than 5 minutes, tossing occasionally.
Add the lemon zest, salt and pepper, chopped herbs, lemon juice and chopped nuts. Toss to combine. Remove skillet from stovetop. Taste the dish then add more salt, pepper, lemon zest or juice as required. Garnish with additional chopped herbs and serve immediately.
Lemon Herb Riced Cauliflower
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Finely chopped cauliflower sautéed in coconut oil with hazelnuts, garlic, ginger, mint, lemon and parsley…
Healthy + Vegetarian = LEMON HERB RICED CAULIFLOWER
Let personal taste be your guide when you make this LEMON HERB RICED CAULIFLOWER side dish; we think the various ingredients we gathered to create it are all pretty perfect. Then again, once you start making it, you may be tempted to dream up entirely new flavour combinations, as we did. One thing is for sure… you are going to love it!
Here are a few reasons why we think this vegan side dish is so very scrumptious:
SIDE ANGLES
We purposefully keep the number of ingredients in this healthy riced cauliflower dish to a minimum. Not only did we want the preparation to be easy, we also wanted the taste of each flavour to stand out. We used a combination of ingredients that are really good for us too. Don’t forget to tell everyone you serve it to – good food that’s also good for us needs to be celebrated!
CAULIFLOWER LOVE
Cauliflower is a cruciferous vegetable of the Brassicaceae family. Other members include kale, broccoli, cabbage, Brussels sprouts, bok choy and similar leafy greens. If you’re reading this thinking, “Hey, I think I’m supposed to be eating more of these veggies”, well, you’re right. Click here to learn more about them.
Back to the cauliflower in our sensational side: it is naturally high in fibre and a rich source of vitamin C, folate, vitamin K, vitamin E and B-complex vitamins. That fibre is important not only as a way to potentially enhance weight loss and digestion, but also to provide antioxidants and phytonutrients that can protect against cancer. Hey cauliflower, we love you!
NICE RICE
Ricing is a cooking term that I first became familiar with when someone served me riced potatoes. Ricing traditionally involved pressing boiled vegetables through a metal or plastic plate with holes in it. Usually done using carrots, turnips or potatoes, the processed vegetables then take on the shape of grains of rice.
With cauliflower, the goal is to process the vegetable before it’s cooked so that it resembles tiny grains of goodness. We accomplish this using a food processor fitted with a blade attachment. The photo included will give you a rough idea on sizing.
SKILLED SKILLET
When it comes to cooking the cauliflower, remember to be quick about it. The trick is to swiftly toss the cauliflower about in your hot skillet. This not only mixes it well with the ginger and garlic, but also prevents it from overcooking. You want the cauliflower to still be slightly crunchy, which is a sign that you’re getting the maximum vitamins and nutrients.
Once you’re happy with the doneness, it’s just a quick hit of fresh herbs and nuts along with lemon, salt and pepper. I wish I could be there when you take your first bite – it’s a really fabulously satisfying moment.
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Ingredients
1 head of cauliflower, finely chopped
2 tablespoons coconut oil
2 garlic cloves, finely diced
2-inch piece ginger, peeled and finely diced (about 1 tablespoon)
¼ teaspoon chili flakes
salt and pepper to taste
zest of a lemon
juice of a lemon
¼ cup chopped mint
½ cup chopped parsley
1 cup hazelnuts, roasted and chopped
additional chopped parsley and mint for garnish
Directions
Preheat oven to 350°F. Place hazelnuts onto a parchment-lined baking sheet, transfer to oven and toast until skins begin to curl. Removed from oven, gather in a clean dishcloth and rub to remove skins. Cool completely before roughly chopping.
Place coconut oil in a large skillet set on medium-high heat. When the oil is hot, add the ginger, garlic and chili flakes and toss until fragrant. Add the cauliflower, cooking it in the hot pan for no more than 5 minutes, tossing occasionally.
Add the lemon zest, salt and pepper, chopped herbs, lemon juice and chopped nuts. Toss to combine. Remove skillet from stovetop. Taste the dish then add more salt, pepper, lemon zest or juice as required. Garnish with additional chopped herbs and serve immediately.
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