Shredded Lemon Cauliflower

Fourth & Heart makes delicious ghee from the milk of grass-fed, pasture raised New Zealand cows. This refreshing, anti-inflammatory recipe features their original ghee and it makes for a perfect complement to just about any meal. We hope you enjoy this as much as we do! Recipe by Raquel Tavares.

INGREDIENTS

• 1 whole cauliflower
• 2 teaspoons Fourth & Heart Original Ghee
• 1 teaspoon black mustard seeds
• 1/2 cup fresh lemon juice

• 1/4 teaspoon sea salt
• 1/4 teaspoon turmeric
• 1 1/2 cups filtered water

Step 1 Cut the cauliflower into quarters.

Step 2 Place in food processor and pulse until cauliflower is shredded into small, bite-sized pieces – be careful not to over-process.

Step 3 In a medium sauté pan, add the ghee and melt over medium-high heat. Add the mustard seeds and heat until the seeds begin to pop, then immediately remove the pan from the heat.

Step 4 Let the mustard seeds cool and then add the lemon juice, salt and turmeric and stir to coat the seeds.

Step 5 Add in the cauliflower to the pan, return to the stove and bring the pan back to medium-high heat.

Step 6 Add in the water and cover to steam for about 5 to 7 minutes or until the cauliflower is slightly tender.

Step 7 Plate the shredded lemon cauliflower and serve immediately.

Nutritional analysis per serving (1 cup)

calories 66 • fat 3 g • protein 3 g • carbohydrate 10 g • sodium 174 mg

http://drhyman.com/blog/2017/02/27/shredded-lemon-cauliflower/?mc_cid=615550bb8f&mc_eid=4238cd6d36