Cauliflower rice for garnish

Name: Cauliflower rice for garnish
Total time: 15 min
Yield: 4-6
Ingredients: 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

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Cooking time: 15 min

Servings: 4-6

Calories: 99.9 kcal

Fats: 4

Proteins: 3.9

Carbohydrates: 14.3

Description

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.

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.

Ingredients

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

Author

Cookinero

Total Reviews: 0

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