Core the cauliflower and cut into florettes. In 2 batches pulse the florettes until they are the size of rice grains. Set aside.
In a 12 in skillet heat the oil over medium high heat. Add the onion and garlic and saute until tender, but do not brown.
Add the cauliflower and turmeric ans stir well. Add the vegetable stock and season with salt & pepper. Bring to a boil and then cover and reduce heat to a simmer and cook 10 minutes.
Uncover and stir in the spinach. Cook until all liquid has evaporated, about 5 minutes.
Squeeze the lemon over the rice and stir. Taste and season with more salt & pepper to taste.
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