This dish was actually a recipe from one of my detoxes, back when I cooked for individuals during their cleanse. I remember one client called me weekly for nearly a year asking me to make this for her. I hadn’t heard from her for a couple years now, until last week when she called and begged me to make it for her again.
I was actually glad she did because I forgot all about this delicious, bright dish. Cauliflower rice is seared and tousled with bright lemon, fresh parsley and sweet dried apricots. Think healthy Persian rice that’s great as a light entree or paired with grilled meats.
CAULIFLOWER RICE with APRICOTS & ALMONDS
1 medium size cauliflower
1 small onion
1/2 teaspoon Himalayan pink salt
4 Tbsp olive oil
1 tsp lemon zest
1 Tbsp lemon juice
1/2 cup chopped dried apricots
1/4 cup chopped toasted almonds
1/4 cup chopped parsley
fresh black pepper to taste
Chop the cauliflower into small pieces, you can also use a food processor to pulse the cauliflower into crumbles. I tend to leave a couple big chunks here and there for great texture. Chop the onion to roughly match sizes.
In a small bowl, mix the lemon zest, lemon juice, 2 tbls olive oil, chopped apricots, toasted almonds and parsley.
In a large skillet, heat 2 tablespoons of olive oil over medium high heat. Add the onions and saute for 5 minutes until they are golden brown, tossing often. Add the crumbled cauliflower and salt, cook for 5 more minutes, again tossing once or twice. Allow the cauliflower to sit and sear in the pan so it gets a little roasted and caramelized in some areas.
Turn off the heat, add in the lemon-apricot mixture and toss well to combine. Add a few turns of fresh black pepper. Serve immediately or keep warm until ready to serve.