Updated Jun 26, 2018Chatelaine
- PULSE cauliflower in a food processor until it looks like rice (it should measure 3 cups). Whisk lemon juice, oil, honey, salt and nutmeg in a large bowl. Stir in cauliflower, mint and tomatoes until combined. Sprinkle with feta and pine nuts before serving. Serve with harissa and za’atar grilled lamb chops.
Kitchen tip: To reduce prep time, use a 340-g package of crumbled or riced cauliflower instead of making your own.
NutritionCalories 306, Protein 7 g, Carbohydrates 17 g, Fat 26 g, Fibre 4 g, Sodium 532 mg. Excellent source of vitamin C
Chatelaine Quickies: Mushroom grain bowl