Cauliflower Rice With Red Orach

Description

Source: COOK COLOR - MARIA ZIZKA

A magical color transformation happens when you squeeze lemon juice over cooked purple cauliflower—the acidity brings forward the pink tones. This dish looks like it was tie-dyed.

Ingredients

• 1 head purple cauliflower, green leaves removed
• ¼ cup (55 g) ghee or unsalted butter
• 2 teaspoons brown mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon black sesame seeds
• ½ teaspoon fennel seeds
• Fine sea salt
• 2 cups lightly packed (about 2 ounces/57 g) red orach leaves, sliced into thin ribbons
• Juice of 1 lemon

Directions

1. Cut the cauliflower (including the stem and core) into large pieces.
2. Place half the cauliflower pieces in a food processor.
3. Pulse until the cauliflower resembles cooked rice—be careful not to overprocess it, or the texture will get mushy.
4. Transfer the riced cauliflower to a bowl and repeat with the other half.
5. In a large nonreactive skillet, melt the ghee over medium heat.
6. Add the mustard seeds, cumin, sesame seeds, and fennel.
7. Cook until the seeds begin to pop and sputter in the hot oil, about 1 minute.
8. Mix in the cauliflower rice and ½ teaspoon salt.
9. Cook, stirring, until the cauliflower loses its raw flavor, 2 to 3 minutes.
10. Remove the pan from the heat and stir in the orach.
11. Squeeze the lemon juice over everything—the acidity from the lemon will turn the cauliflower a slightly more vibrant red-purple.
12. You can serve it without stirring in the lemon for a tie-dye effect, or mix it well for uniform color.

Yield: Serves 4 to 6