Pulsing cauliflower in the food processor yields an uncanny, 100-percent-good-for-you alternative to rice. Our version has Middle Eastern-inspired flavorings, but you can make a plain version by sauteing the ground cauliflower in a bit of oil and seasoning with salt.

Source: Midwest Living

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Recipe Summary

prep:
25 mins
total:
40 mins
Servings:
8
Yield:
about 4 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut cauliflower into florets. Working in batches, pulse florets in a food processor* until they resemble large rice kernels; set aside.

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  • Cook almonds in hot oil in a large nonstick skillet over medium heat for 2 to 3 minutes or until beginning to brown, stirring constantly. Add onion, garlic, salt and pepper; cook and stir for 2 minutes more or until onion is tender and garlic is fragrant. Add cauliflower and raisins; increase heat to medium-high. Cook and stir for 8 to 10 minutes or until just tender.

  • Remove from heat. Squeeze one lemon half over the cauliflower mixture and stir in parsley. Serve hot, room temperature or chilled as a salad, with extra lemon wedges as a garnish, if you like.

Tips

*No food processor? Just use a box grater. (You’ll need to cut any large pieces that fall on the board with a knife.)

Nutrition Facts

91 calories; total fat 4g; saturated fat 1g; polyunsaturated fat 1g; monounsaturated fat 2g; cholesterolmg; sodium 114mg; potassium 512mg; carbohydrates 13g; fiber 4g; sugar 6g; protein 4g; trans fatty acidg; vitamin a 81IU; vitamin c 73mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 86mcg; vitamin b12mcg; calcium 48mg; iron 1mg.

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