Sally Pasley Vargas for The Boston Globe
Cauliflower ‘rice’ with dandelion greens
Serves 4
Made in a food processor, finely chopped cauliflower “rice” plays a supporting role in this lemony-bright dish of dandelion greens and cherry tomatoes. The greens in the market now are a sure sign of spring.
| 1 | head cauliflower, broken into florets |
| 2 | tablespoons olive oil |
| 3 | cloves garlic, finely chopped |
| ¼ | cup water |
| Grated rind and juice of 1 lemon | |
| Salt and pepper, to taste | |
| ½ | bunch dandelion greens, bottom stems removed, leaves cut into 3-inch lengths |
| ½ | pint cherry tomatoes, halved |
1. In a food processor, pulse half the florets until finely chopped. Transfer to a bowl and pulse the remaining florets.
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2. In a large skillet over medium heat, heat the olive oil. Add the garlic, and cook, stirring, for 30 seconds. Add the cauliflower and water, and cook, stirring, for 5 minutes more, or until tender. Add the lemon rind and juice, salt, and pepper.
3. Stir in the dandelion greens and tomatoes and cook for 2 minutes. Taste for seasoning and add more salt and pepper, if you like.
Sally Pasley Vargas
