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  • Lemon Herb Riced Cauliflower
  • Lemon Herb Riced Cauliflower
  • Lemon Herb Riced Cauliflower
  • Lemon Herb Riced Cauliflower
  • Lemon Herb Riced Cauliflower
  • Lemon Herb Riced Cauliflower
  • Lemon Herb Riced Cauliflower
  • Lemon Herb Riced Cauliflower
  • Lemon Herb Riced Cauliflower
  • Lemon Herb Riced Cauliflower

Lemon Herb Riced Cauliflower

Food | January 21, 2020 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
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Finely chopped cauliflower sautéed in coconut oil with hazelnuts, mint and parsley, this LEMON HERB RICED CAULIFLOWER dish is delicious!

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:

Lemon Herb Cauliflower

SIDE ANGLES

We purposefully keep the number of ingredients in this healthy side 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!

Lemon Herb Riced Cauliflower

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!

Lemon Herb Riced Cauliflower

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.

Lemon Herb Riced Cauliflower

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.

Because we’re such big fans of our LEMON HERB RICED CAULIFLOWER side dish, we’re thinking it should be served next to other delicious things. Try it next to our SWEET & SPICY ASIAN SALMON, our oven-roasted PORK TENDERLOIN or our ROASTED CHICKEN. It’s also nice when served along with other sides like our BUTTERED VEGETABLES, BOK CHOY JOY or OVEN-ROASTED ASPARAGUS.

Need a new, healthy and tasty side? Try our LEMON HERB RICED CAULIFLOWER!

Lemon Herb Riced Cauliflower

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Ingredients & Amounts

  • 2 tablespoons of coconut oil
  • 2 cloves of garlic, finely diced
  • 2-inch piece of ginger, peeled and finely diced (about 1 tablespoon)
  • ¼ teaspoon of chili flakes
  • salt and pepper to taste
  • zest of a lemon
  • juice of a lemon
  • ¼ cup of chopped mint
  • ½ cup of chopped parsley
  • 1 cup of hazelnuts, roasted and chopped
  • additional chopped parsley and mint for garnish

Instructions

  1. 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.
  2. 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.
  3. 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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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.

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