LEMON-THYME CAULI RICE

Name: LEMON-THYME CAULI RICE
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Other
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

This recipe is impressive and, while a little lengthy, really straightforward. Just think, instead of rushing through

LEMON-THYME CAULI RICE prepared as a finished dish

Cook: 45 min
Total: 45 min
Yield: 4 servings
Difficulty: Intermediate
Cuisine: Other
Protein: Chicken

Ingredients

Servings

Original recipe

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

Shopping list for 4

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.

Ingredients

Servings

Original recipe

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

Shopping list for 4

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.

Chicken in Milk

Preheat the oven to 375 degrees F (190 degrees C/gas 5), and find a snug-fitting pot for the chicken. Season it generously all over with salt and pepper, and fry it in the butter, turning the chicken

OtherChicken60+ min