Ingredients
-
1 small
head
cauliflower
, chopped
-
1/3 cup
lemon juice
-
1/4 cup
canola oil
-
1 tbsp
honey
-
1/2 tsp
salt
-
Pinch of
nutmeg
-
2 cups
small or coarsely torn
mint leaves
-
2
plum
tomatoes
, chopped
-
1/2 cup
diced
feta
-
1/3 cup
toasted
pine nuts
Instructions
- 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.
Chatelaine Quickies: Mushroom grain bowl
Nutrition (per serving)
- Calories
- 306,
- Protein
- 7 g,
- Carbohydrates
- 17 g,
- Fat
- 26 g,
- Fibre
- 4 g,
- Sodium
- 532 mg.
- Excellent source of
- vitamin C
Kitchen tip: To reduce prep time, use a 340-g package of crumbled or riced cauliflower instead of making your own.
