- 1 medium head of cauliflower
- 2 stalks celery (diced)
- 1 yellow or sweet onion (finely chopped)
- 2 cloves garlic (finely chopped)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp butter (grass-fed if possible)
- 1 unpeeled green apple (cored and diced)
- 1 cup vegetable broth
- ½ cup sliced almonds
- ¼ cup dried apricots (diced)
- 2 tbsp lemon juice
- Salt and pepper to taste
- Wash cauliflower and shake excess water off before ricing (use a food processor or cheese grater). Set aside.
- Saute onions, celery, and garlic with the spices and butter in a large pot over medium heat. Add salt and pepper.
- When vegetables are soft (approximately 5 minutes – but I cooked them a little longer, mostly because I got distracted with the tomato salad fiasco), add apple, almonds, apricots, and broth, and bring to a boil.
- Add cauliflower and simmer covered until desired texture is reached (they recommend al dente).
- Remove from heat, stir in lemon juice. The original recipe recommends adjusting seasoning at this point. I guess if you were too scared of putting salt in earlier, this is a good time to put in more if needed. Cool beans? Cool beans. (That’s just a turn of phrase, there are no beans, warm or cool, involved in this recipe)
Disclosure: Ricardo Cuisine contacted us to try a recipe from their website and share my thoughts and opinions, which I did. I was not monetarily compensated or pressured to make this recipe sound better than it was.