LEMON-THYME CAULI RICE
This recipe is impressive and, while a little lengthy, really straightforward. Just think, instead of rushing through
Ingredients
- 1 medium head cauliflower (about 1½ lbs/680 g), or 3 cups (375 g) pre-riced cauliflower
- 1 small white onion, diced
- 4 cloves garlic, minced
- ¼ cup (60 ml) chicken bone broth
- 2 tablespoons lemon juice
- ½ teaspoon finely ground sea salt
- Leaves from 6 sprigs fresh thyme
Instructions
- 1
Cut the base off the head of cauliflower and remove the florets. Transfer the florets to a food processor or blender and pulse 3 or 4 times to break them up into small (¼-inch/6-mm) pieces.
- 2
Once the pork has cooked for a total of 20 minutes, transfer the chops to a clean plate, leaving the cooking oil in the pan. Add the riced cauliflower, onion, garlic, broth, lemon juice, and salt. Cover and cook until the cauli rice is soft but not mushy, about 15 minutes, stirring a couple of times during cooking.
- 3
Meanwhile, cut the pork chops into ½-inch (1.25-cm) slices. When the cauli rice is done, add the sliced pork to the pan. If the pork is not cooked through, continue cooking, uncovered, for another 5 minutes, just to cook it through.
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