Recipes Spring

Riced Cauliflower w. Asparagus & Lemon

March 25, 2016

Cauliflower is in regular rotation at our house. It’s versatile and easy to sneak in to my kids food, although when I tell J about all of the superfood powers a particular food has, he’s excited to eat it and show me how strong he is!

A member of the cruciferous family of vegetables, cauliflower contains an impressive array of nutrients, including vitamins, minerals, antioxidants and other phytonutrients. It contains a compound that has been shown to kill cancer stem cells, boosts brain and heart health, is anti-inflammatory, helps the body’s ability to detoxify, and contains dietary fiber for digestive health.

We use cauliflower in curries, kitchari, mash it up like potatoes… but ricing it is one of my favorite ways because you can get so creative with it. This is one of the simpler dishes we enjoy.

  • 1 cauliflower head, cut into florets and stems removed
  • 1 medium onion, chopped
  • 1 bunch asparagus, ends trimmed and chopped
  • ¾ tablespoon extra-virgin olive oil
  • 1 tablespoon freshly squeezed lemon juice
  • ¼ cup chopped parsely
  • sea salt and pepper to taste
  1. Chop the cauliflower florets into pieces small enough to fit into a food processor. Make sure that the pieces are completely dried before using. Pulse the cauliflower in small batches until it is small and has the texture of rice. Don’t let it get mushy.
  2. In a large frying pan over medium heat, heat olive oil. Add onion and sauté until soft.
  3. Add the cauliflower to the pan, cover and cook approximately 5 to 6 minutes , stirring frequently. Season with salt and pepper.
  4. Lower the heat and add the asparagus to the pan and cook it covered until asparagus is tender.
  5. Mix in the lemon juice and chopped parsely. It can be eaten by itself, topped with a fried egg. Enjoy!

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