In my last post I mentioned that I have been on a bit of a sardine eating kick, and so I’ve been thinking up different ways to eat them. I like to keep things simple in my recipes, I’d like to think that just about anyone can cook what I share here on the blog, even if sometimes the steps to make something might be longer than others, I almost always use ingredients that most everyone has access to. 

Anyway, a couple of weekends ago I made this fresh herb cauliflower rice. I based this dish on a Persian dish called “Sabzi Polo” which means “Herbed Rice”, this dish is usually served on Norouz or Persian New Year and is eaten with fish, hence why I chose to make it and eat it with sardines. I made this Paleo friendly version with cauliflower rice, not because I don’t eat white rice, because I do (it’s a safe starch!) but because this version is MUCH quicker than making it the authentic way (you have to soak your rice for a couple of hours before making it) and I’m a big fan of meals that come together quickly!

To make this fresh herb cauliflower rice you need fresh parsley (I used the flat-leaf/Italian Parsley), dill, coriander and the green onions/scallions.

Here’s how to make it…

Fresh Herb Cauliflower Rice

Ingredients:

• 1 head cauliflower (mine was around 900gm/2lbs).
• 1/2 cup packed fresh flat-leaf/Italian parsley, finely chopped.
• 1/2 cup packed fresh coriander, finely chopped.
• 1/2 cup packed fresh dill, finely chopped.
• 1/2 cup packed green onions/scallions, green part only, finely chopped.
• 2 Tbsp grass-fed ghee (U.S, UK)
• Zest of 1 small lemon.
• Sea salt, to taste.
• Freshly cracked black pepper, to taste.

*I use a Mezzaluna to easily chop up my fresh herbs (U.S, UK)

Method:

Wash the cauliflower, cut out the core, then slice into smaller pieces.

Place into a food processor (U.S, UK) and process until the cauliflower reaches a rice like shape.

Heat a large heavy bottomed dutch oven (U.S, UK) on medium heat and add in the ghee.

Once heated add in the cauliflower rice and cook, stirring frequently for 10 minutes.

Season with some sea salt and black pepper.

Add in the freshly chopped herbs and stir to mix through.

Put the lid on the saucepan and turn the heat to medium-low.

Cook for another 10-15 minutes.

Remove the lid and add in the zest of a small lemon.

Stir to mix through, then check for seasoning and adjust accordingly. Enjoy!

This fresh herb cauliflower rice works well with fish, if you want to eat it with fresh sardines like I did above just follow my instructions on how to make sardines quickly in this post.

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