Here’s the final (for now) recipe inspired by my recent foray through The Mediterranean Vegan Kitchen. Cauliflower has been abundant in our area lately, and it turns out M’s love of fauxliflower dishes (as I like to call them, although I think technically that term may be backwards…) is even more sincere than I had previously thought. As a result, we’ve been putting cauliflower onto the menu more often, and working on different ways of preparing it. While that cauliflower fried rice recipe I posted a few weeks back is ridiculously good, variety is no bad thing either.
This cauliflower rice is light and fragrant, I really enjoyed it mixed with Monday’s chickpeas in walnut sauce, while Mr. C&V has gobbled it down alongside both chicken and fish.
Lemon Herb Cauliflower Rice
1 tbsp olive oil
2 tbsp onion, finely chopped
1 head cauliflower, grated or finely chopped (approx. 2 lbs of cauliflower)
1 tsp. dried thyme
1/4 c. water
Juice and zest of 1 lemon (2-3 tbsp. juice and approx 1 tsp zest)
2-4 tbsp finely chopped fresh basil (I think 1 1/2 tsp dried would also work, but haven’t done it myself…yet)
1. Heat oil in a large skillet over medium heat (for a full head of cauliflower, our 12″ skillet is really essential). Add the onions and cook until soft and slightly translucent, about 5-7 minutes.
2. Add the cauliflower, thyme, and water to the pan, cook for 2-3 minutes, stirring occasionally.
3. Add the lemon juice and zest, lower the heat slightly (on our 1-9 numbered electric stove, I go from about 4.5 to just under 4). Cook for approximately 10 minutes, stirring occasionally, until cauliflower is semi-soft (you don’t want it turning to mush, so a little crunch is fine). Turn off the heat and mix in the basil.
Nutrition information (assumes 4 servings): 102 calories, 5.5 g fat, 12.4 g carbohydrate, 4.3 g protein, 5.4 g fiber
Lemon herb cauliflower rice, chickpeas with walnut sauce, and spinach sauteed with raisins and pine nuts. Sign me up.