Ingredients:
1 1/2 pounds cauliflower, trimmed and cut into 1 inch florets (I thought using pre done riced cauliflower would be great since that is what you would be doing with it anyway)
6 tablespoons freshly squeezed lemon juice
6 tablespoons extra virgin olive oil
1/2 teaspoon ground turmeric
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
sea salt
1/4 teaspoon freshly ground pepper
1 cup tightly packed coarsely chopped parsley
1/2 cup coarsely chopped tightly packed mint
1/2 medium cucumber, peeled, seeded, and diced
12 cherry tomatoes, halved
Directions:
1. Place the cauliflower florets in a steamer basket and steam until just tender-crisp, 5-6 minutes.
2. Remove from the heat and let cool slightly.
3. Place the cooked cauliflower in the bowl of a food processor and pulse about 15 times, until the mixture is fine, with pieces about the size of rice grains. (I think using riced cauliflower that was already made for you would be great. Cut out these three steps).
4. In a large bowl whisk together lemon juice, olive oil, turmeric, coriander, cumin, cinnamon, 1/2 teaspoon salt, and pepper.
5. Add the cauliflower and toss well to coat. Taste and adjust with a couple of pinches of salt if needed.
6. When the cauliflower has completely cooled, fold int he parsley, mint, cucumber, and tomatoes. Serve at room temperature.
NOTES: We didn't let it set and give the spices time to mingle very much since we had a limited amount of time for the class. It was still good but I thought the lemon taste was a bit strong. I couldn't tell there were cucumbers in it at all and the mint and parsley combination was overwhelming. I'd cut back on it and chop it REALLY fine so you don't get stems like I did.
1 1/2 pounds cauliflower, trimmed and cut into 1 inch florets (I thought using pre done riced cauliflower would be great since that is what you would be doing with it anyway)
6 tablespoons freshly squeezed lemon juice
6 tablespoons extra virgin olive oil
1/2 teaspoon ground turmeric
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
sea salt
1/4 teaspoon freshly ground pepper
1 cup tightly packed coarsely chopped parsley
1/2 cup coarsely chopped tightly packed mint
1/2 medium cucumber, peeled, seeded, and diced
12 cherry tomatoes, halved
Directions:
1. Place the cauliflower florets in a steamer basket and steam until just tender-crisp, 5-6 minutes.
2. Remove from the heat and let cool slightly.
3. Place the cooked cauliflower in the bowl of a food processor and pulse about 15 times, until the mixture is fine, with pieces about the size of rice grains. (I think using riced cauliflower that was already made for you would be great. Cut out these three steps).
4. In a large bowl whisk together lemon juice, olive oil, turmeric, coriander, cumin, cinnamon, 1/2 teaspoon salt, and pepper.
5. Add the cauliflower and toss well to coat. Taste and adjust with a couple of pinches of salt if needed.
6. When the cauliflower has completely cooled, fold int he parsley, mint, cucumber, and tomatoes. Serve at room temperature.
NOTES: We didn't let it set and give the spices time to mingle very much since we had a limited amount of time for the class. It was still good but I thought the lemon taste was a bit strong. I couldn't tell there were cucumbers in it at all and the mint and parsley combination was overwhelming. I'd cut back on it and chop it REALLY fine so you don't get stems like I did.
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