Cauliflower Rice with Fresh Herbs and Sundried Tomato
Buttery, sautéed cauliflower with vibrant, Persian-inspired herbs
Servings: 4
Ingredients
- 400 g (14 oz) cauliflower florets
- 40 g (scant 3 tbsp) butter
- Black pepper
- ½ tsp salt
- 4 garlic cloves minced
- 13 g parsley leaves finely chopped (⅓ cup)
- 2 tbsp chopped fresh dill or 2 tsp dried
- 10 g mint about 2 large sprigs
- 35 g (¼ cup) sundried tomatoes
- 50 g (⅓ cup) toasted, salted cashews
- 2 tbsp lemon juice
Instructions
- Rice the cauliflower: Cut the cauliflower roughly into florets. Place the florets in a food processor and chop until the cauliflower is roughly the size of grains of rice, about 3 to 5 seconds. You may need to scrape down the cauliflower on the sides of the food processor in the middle of chopping. Avoid over-processing the cauliflower. You do not want a purée.
- Sauté: Melt the butter in a large pan over medium-low heat. When the butter starts to sizzle, add the garlic and cook for 30 seconds. Then add the cauliflower rice, salt, and pepper. Cook for 10 minutes, stirring occasionally to avoid burning and to allow the cauliflower to cook evenly. The cauliflower should become golden and somewhat toasted.
- Chop: While the cauliflower is cooking, chop the cashews, herbs, and sundried tomatoes. Chop the parsley finely for the best texture.
- Assemble & serve: When the cauliflower rice is done cooking, stir in the lemon juice and top with the chopped ingredients. Serve right away.