Recipe for cauliflower ‘rice’ with dandelion greens – The Boston Globe

Cauliflower ‘rice’ with dandelion greens

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

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