Cauliflower rice for garnish
Cooked "rice" from cauliflower is perfectly stored: up to a week in the refrigerator or, packed in a bag, up to a month in the freezer.
Ingredients
Servings 4-6- 1 head of cauliflower weighing 700-900 g
- 1 tbsp butter
- 15-20 green olives
- 50 g light raisins
- 5-7 sprigs of parsley
- 3-4 green onions
- lemon juice to taste
- salt
- freshly ground black pepper
Cooking
Step 1
Disassemble the head of cabbage into inflorescences, cut them into pieces of arbitrary shape. Place in the bowl of a food processor and pulse into crumbs the size of a grain of rice. Do not fill the blender bowl more than 2/3 full.
Step 2
Heat olive oil or butter in a large saucepan over moderate heat. Stir in cabbage, season with salt. Close the saucepan with a lid and cook for 5-8 minutes or until desired doneness.
Step 3
Remove the pits from the olives and cut into 4 pieces. Add to hot "rice" along with raisins and finely chopped parsley, scallions, black pepper and lemon juice.