And another winner from Kalyn’s Kitchen. The original recipe called for a sprinkling of sumac before serving. I had trouble finding this spice, and didn’t have the time to go to my local ethnic market. Instead, I used some Israeli hyssop that I had on my shelf. This dish was splendid!
Cauliflower rice with fried onions and Israeli hyssop
1 tablespoon olive oil
1 small onion, diced small
1/2 large head cauliflower, chopped in food processor
salt and freshly ground black pepper, to taste
Israeli hyssop for seasoning
Chop onion into very small dice. Heat olive oil in a small but heavy frying pan, add onion, turn heat to medium and let onions cook while you prep the cauliflower. Turn onions a few times so they don’t burn.
While onions cook, cut a large head of cauliflower in half. Remove leaves and most of the core from the half you’re using, then cut into slices about 1/2″ thick. Put in food processor fitted with steel blad and gently pulse until cauliflower has a texture somewhat similar to rice.
When onions are nicely browned (about 8 – 10 minutes) add the cauliflower, season generously with salt and pepper, and turn heat to medium high. Let cauliflower cook, turning often, until it’s lightly browned and cooked to your liking.
Put cauliflower on plate, and give a dusting with the hyssop or sumac if you have it. Makes 2 servings.