According to my 1995 edition of The Nutrition Bible, cauliflower is a member of the cabbage family with a
buttery texture, filling nature and mild, almost meaty flavor. It is
extremely low in calories and sodium but high in vitamin C and
potassium.
This is a variation of the
cheesy cauliflower bowls recipe I found in the August 2015 edition of
Yoga Journal. Several months before finding this recipe, some
colleagues and myself were talking about ways to cook cauliflower.
One of them mentioned a mustard sauce and the other mentioned riced
cauliflower which is cauliflower shredded to look like rice allowing
it to be used as a substitute for rice. I find the dressing
compliments the flavor of the cauliflower, and the riced cauliflower
to be an acceptable less starchy replacement for rice.
Don't be afraid to either skip the dressing or substitute it with olive oil, butter or your favorite cheese.
12 oz riced cauliflower, frozen recommended
1 cup water
3 tbsp olive oil
1 tbsp lemon juice
1 tsp spicy brown mustard
1/8 tsp dill
In a 3 quart pot, cook riced
cauliflower and water over medium-high heat, stirring periodically.
Cauliflower may solidify to frozen block but will thaw as pot is
heated. Cook about 15 – 30 minutes until cauliflower is a “soft”
rice consistency and water is absorbed. Remove from heat.
In a bowl, whisk together olive oil,
lemon juice, mustard and dill to make dressing.
Divide cauliflower and dressing equally
amongst serving bowls or mix cauliflower with dressing in one bowl
and serve.
Riced Cauliflower with Lemon
Mustard Dressing
