Spring Cauliflower Rice
Start the spring season fresh and healthy with this green cauliflower rice, made with farmers' market greens, peas and radishes, and served with runny poached egg.
Servings: 2
Ingredients
For the cauliflower rice
- 1 medium cauliflower head
- 1 tbsp extra virgin olive oil
- 1/2 tsp salt
- Freshly ground black pepper
To assemble
- 1 bunch fresh parsley chopped
- 1 bunch ramsons diced (if available)
- 4 radishes cut into thin slices
- 1 cup frozen peas left at room temperature for 15 mins, to defrost
- 3-4 scallions diced
- 1 tbsp fresh lemon juice
- 1/4 cup lightly toasted walnuts crushed
- 2 poached eggs
- To garnish: chia seeds
Instructions
- Cut the cauliflower into florets and rinse well.
- Transfer into an S blade food processor and pulse to obtain the rice texture, or use a knife and finely chop the florets.
- Heat the oil into a cast iron skillet and add the cauliflower and peas.
- Cook for 5-6 minutes over low heat, stirring frequently.
- Season with salt and pepper, then transfer into a large bowl.
- Add the veggies, peas and nuts, drizzle the lemon juice and toss to combine.
- Divide into serving bowls, top with a poached egg, garnish with chia seeds and serve warm.