- 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.
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