This is my version of the popular cauliflower rice, that to me is more of a couscous. I like mediterranean flavors that remind me of my origins, of my grandmother, of family, and of small, beautiful things in life. Enjoy! It's healthy, delicious, and very easy to make.
Servings | Prep Time |
4 people | 1- 1 1/2 hour |
Cook Time |
20-25 minutes |
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This is my version of the popular cauliflower rice, that to me is more of a couscous. I like mediterranean flavors that remind me of my origins, of my grandmother, of family, and of small, beautiful things in life. Enjoy! It's healthy, delicious, and very easy to make.
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Ingredients
- 1 large head cauliflower or 2 small ones
- 4 tablespoons Extra-virgin olive oil
- 2 leeks finely diced
- Sea salt
- 1 tablespoon fresh parsley leaves finely chopped
- 1 teaspoon Fresh mint leaves finely chopped
- 1/2 teaspoon fresh thyme finely chopped
- 1 teaspoon fresh chives
- Zest of 1/2 lemon
- 3 tablespoons Pecorino cheese or to taste
- 1 clove garlic
Servings: people
Units:
Instructions
- Rinse the cauliflower head, and cut all the florets. Dry with a clean kitchen towel making sure you have removed as much stem as possible.
- Finely mince parsley, thyme, mint, basil, and chives, then set aside.
- Add the cauliflower mix and cook gently for approximately 10 minutes, frequently stirring to prevent from sticking.
- After 10 minutes, remove garlic and add the aromatic mix, salt, freshly ground white peppercorns, and another tablespoon of olive oil, if needed. Cook until the cauliflower is fully cooked (approximately another 10 minutes). Adjust salt and pepper, grate some lemon zest and pecorino cheese, and serve warm.
Recipe Notes
Feel free to personalize this dish with your favorite herbs and cheese. I love how pecorino goes with parsley and mint. But if you find another combination, please do share on the website!
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