Cauliflower is our token grain replacement for Paleo eaters. It makes a great rice or couscous, and mashes nicely like a potato. This incredibly simple recipe has hints of mint and lime and pairs excellently with lamb.
- Extra virgin olive oil
- 1 head cauliflower
- 1/2 cup - 3/4 cup chopped fresh mint leaves
- 1 lime, quartered
- 3-4 scallions, sliced thin
- salt and pepper to taste
- Pre-heat oven to 400F and grease a foil-lined sided baking sheet with a bit of oil.
- Core the cauliflower and cut it into florets. Pulse in the food processor in batches until your cauliflower has a couscous or rice-like shape and consistency. (Don't overload or some pieces won't hit the blade.) If you don't have a food processor, you can use a box grater.
- Spread the cauli-rice evenly on the pre-greased foil-lined pan and drizzle with a bit more oil. Bake for 20 minutes, or until slightly golden. Don't brown it. Stir halfway through baking to ensure even cooking.
- Transfer the cauliflower to a large bowl and mix in the scallions, 1/2 cup mint, and juice from two of the lime wedges. Add a pinch of salt, a bit of pepper, and drizzle with a bit of olive oil to lightly coat. (Don't soak with oil!) Mix it up and check for flavor. Depending on the size of your head of cauliflower, you may need to add more mint or more lime, or salt/pepper, etc.
- Adjust the seasonings to your liking and serve!
|Don't overload your food processor|
|Nice rice-like consistency|
|Ready for the oven!|
|Take it out before it browns. It should be soft enough to eat.|
|Cauliflower ranges in size, so adjust your seasonings as needed.|