Purple Cauliflower Rice
This technique is a great and filling way to add more veggies to your plate and decrease your carbs.
READY IN 10 MIN
1 large head purple cauliflower, quartered
3 tablespoons olive oil, butter or bacon drippings
1 medium onion, leek, or 2 shallots
2 tablespoons fresh parsley
Juice of ¼ to ½ lemon, to taste
Salt and pepper to taste
Trim the cauliflower by quartering the cauliflower, laying a flat side on your cutting board and making a diagonal cut to separate the florets from the core. In 4 batches, break up the florets into a food processor and pulse until the mixture resembles pebbles. Serves 4. Recipe: Marisa Ades, Cookin’ the Market Chef.
Heat the oil in a large skillet over medium-high heat. Add the oil and heat it, add the onions shallots or leeks, and stir to coat. Continue cooking, stirring frequently, until the onions are golden brown at the edges and have softened, about 8 minutes. If using leeks, cook 5 minutes. If using shallots, cook 2 minutes. Add the cauliflower, and stir to combine. Add 1 teaspoon salt, and continue to cook, stirring frequently, until the cauliflower has softened, 3 to 5 minutes. Remove from the heat.
Spoon the cauliflower into a large serving bowl, garnish with the parsley, sprinkle with the lemon juice and season to taste with salt. Serve warm.