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Paleo Greek 'Rice'

"This way of cooking cauliflower is an excellent substitute for most rice dishes for those looking to add more veggies and cut back on grain. Cauliflower is mild and is a great compliment to the Mediterranean flavors of lemon and mint. The recipe is both SCD and paleo diet-friendly. We served this underneath grilled lamb kabobs. It was a big hit!"

Ingredients :

• 1/2 yellow onion, diced small
• 1/4 cup fresh lemon juice
• 1 head cauliflower, cut into large florets
• 1/2 red bell pepper, diced small
• 1/2 cup grape tomatoes, halved
• 3 tablespoons chopped fresh mint
• 1/4 cup extra virgin olive oil
• salt and ground black pepper to taste

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H

• Stir onion and lemon juice together in a bowl; let rest until onion flavor mellows, about 30 minutes. Drain onion, reserving lemon juice.
• Shred cauliflower in a food processor until it is the size of small rice grains.
• Place cauliflower in a skillet over medium heat. Cover and cook, stirring occasionally, until cauliflower is steamed, 8 to 10 minutes. Remove the lid and stir red bell pepper and grape tomatoes into cauliflower; cook, stirring occasionally, until heated through, about 3 minutes. Add onion and mint to cauliflower mixture; cook and stir until heated through, about 3 minutes.
• Whisk olive oil, 3 tablespoons reserved lemon juice, salt, and pepper together in a bowl. Pour lemon juice mixture over cauliflower mixture and toss to coat. Season with salt and black pepper to taste.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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