BABYGREENCAULIFLOWER
WITHBLACKRICEAND SALSAVERDE
Serves 4
After steaming themwhole, I decided to serve the baby cauliflowers nestled into a bed of black ricewith a
green herb sauce drizzled over all. It’s a stunningway to feature this special vegetable.
INGREDIENTS
¾ cup uncooked black rice
(also called forbidden rice)
4 small, whole heads of
baby green cauliflower
½ cup parsley, preferably flat-leaf
3 tablespoonsmixed herbs,
such as tarragon, chervil, thyme,
marjoram, or oregano
2 tablespoons capers, rinsed
1 shallot, finely diced
Grated zest of 1 lemon
1 small garlic clove, minced
½ cup extra-virgin olive oil
Champagne vinegar or
fresh lemon juice, to taste
Sea salt and freshly ground pepper
1. Prepare rice according to package
instructions.While it’s cooking, slice
any tough stems off of the cauliflower,
leaving only the tender leaves that
surround each vegetable. Also, even
the bottoms so that eachwill stand.
Steam over simmeringwater until
tender when piercedwith a knife,
about 10minutes.
2. Meanwhile, make the salsa verde:
Chop the herbs and capers. Add shallot,
lemon zest, garlic, oil, and vinegar. Mix
well, and season to tastewith salt and
freshly ground pepper.
3. To finish the dish, make amound of
the cooked rice on each of four plates.
Nestle the cauliflower into it, and
surroundwith the sauce.
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celebratedliving.com
FALL 2012
