Sometimes the cauliflowers from the farmer’s market are so gigantic and I can only use half for a recipe. So this recipe is a great way to use the other half. I like to make this for lunch, as a side or for a party or pot luck. It travels well, is good cold and reheated. Plus, it’s nutritional home run.
makes 4 servings
1 small onion
1/2 head cauliflower grated in a food processor, about 3 cups*
1 cup frozen peas
1/2 cup water
1/2 cup toasted almonds
1 bunch fresh parsley
S and P
Dice the onion into pea size pieces. Place olive oil in a pan and add the onions. Bring up the heat to medium and cover. Cook until just browned about 10 minutes.
Take the peas out of the freezer. Toast the almonds in a 350 oven for 10 minutes. Chop the parsley.
Process the cauliflower in the food processor. Add the cauliflower and mix with olive oil and onions. Season with salt and pepper. Add the peas and water and cook until soft. Toss in toasted almonds and fresh parsley. Enjoy!
* I wrote this recipe with 3 cups of grated cauliflower. Adjust everything else if you get more or less.