Fourth & Heart makes delicious ghee from the milk of grass-fed, pasture raised New Zealand cows. This refreshing, anti-inflammatory recipe features their original gheeand 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.
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