Creamed Cauliflower and Brown Rice
Everybody knows that cauliflower is the latest health craze. It's chock-full of vitamins and other essential nutrients that combat heart disease, help prevent your risk of cancer, and provides anti-inflammatory and digestive support. This recipe for cauliflower is so easy. It requires one pot and just a few basic ingredients. Creamed Cauliflower and Brown Rice is a simple, scrumptious dish that tastes remarkably creamy but uses no cream. Instead, the cauliflower gets its rich flavor from the olive oil, garlic, and Parmesan cheese.
Notes
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Serves6
Ingredients
- 1 pound cauliflower, chopped into small pieces
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 3/4 cup short-grain brown rice
- 1/3 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- 1/2 teaspoon kosher salt
- freshly ground pepper
Instructions
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In a large, heavy pot over medium heat, saut the cauliflower in the oil until browned, about 3 minutes.
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Stir in the garlic and cook for 1 minute.
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Stir in the rice with 3 cups of water and bring to a boil. Cover and adjust the heat to simmer for 25 minutes.
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Uncover and stir until the cauliflower starts to fall apart. Continue simmering until the rice is tender, about 5 minutes.
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Remove from the heat and stir in the Parmesan and lemon juice.
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Season with up to tsp. of salt and plenty of black pepper.
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