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Roasted Broccoli with Curried Cauliflower Rice and Sautéed Onions Dish

PP say Yes Phase 1 Recipe

PHASES: 1-3

SERVES: 1

TOTAL TIME: 10 minutes

ingredients

1/2 Head Medium Cauliflower, Riced

2 Cloves Garlic Cloves

4 Tablespoon Avocado Oil (2 for "Rice", 1 1/2 for Broccoli, 1/2 for Onions)

1 Tablespoon Freshly Squeezed Lemon Juice

1/4 Teaspoon Curry Powder

1/4 Teaspoon Cumin Powder

Iodized Sea Salt

1 1/2 Cup Cut-Up Broccoli Florets

1/2 Red Onion

To make cauliflower “rice,” grate the cauliflower with a cheese grater, using the largest holes, into rice-shaped pieces. You can also pulse it in a food processor, using the S-blade, cutting the cauliflower into chunks first and being careful not to over process it. You can also serve the cauliflower “rice” part of this recipe with other main course dishes.
CAULIFLOWER RICE
  • Heat Oven to 375 F
  • 1/2 head medium cauliflower, riced (see headnote)
    • Sauté the cauliflower in a medium skillet with 1 tablespoon of avocado oil, 1 tablespoon of lemon juice, 1/4 tea spoon curry power, and a pinch of salt until tender, 3 to 5 minutes
    • Do not let it get mushy by overcooking
    • Transfer the cauliflower “rice” to a plate and keep warm
    • Wipe the skillet clean with a paper towel
BROCCOLI
  • Put 1 1/2 cut-up broccoli florets in a Pyrex dish with 1 tablespoon of avocado oil
    • Roast in oven for 15 minutes, stirring twice, until tender. Season with a pinch of salt.
COMBINE
  • Reheat skillet over medium heat. When it is hot, add the remaining 1/2 tablespoon of avocado oil and 1/2 onion, sliced.
  • Sauté until tender, stirring frequently, for about 5 minutes. Season with a pinch of salt.
TO SERVE

Place the cauliflower “rice” on a plate and top with the broccoli and sautéed onions

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