It's getting to be one of my favorite times of year for vegetables. After a winter of eating lots and lots of root vegetables (and after such a long, cold winter like we had this year), I'm excited to see veggies popping up at the Farmers' Market. Asparagus, peas, leeks, and other greens are finally beginning to reappear.
One of my go to dishes for spring is a cauli-rice pilaf, full of spring vegetables. I eat it as a side dish, or a light meal on nights I'm not very hungry. I usually have a batch of cauliflower riced from my weekly food prep, so this dish is easy to throw together.
You can add almost any spring veggies you like to this recipe. This time I used asparagus, snap peas in the pod, and leeks. I'm sure broccoli or even greens like kale would be a great addition!
I hope you enjoy the spring and all the wonderful fresh vegetables it has to offer!
Spring Veggie Cauli-Rice Pilaf
1/2 (about 2 C) cauliflower
2-3 cups of spring veggies (asparagus, peas, leeks, broccoli, or whatever your market has)
1 Tbl Coconut oil
1 Tbl (or to taste) Herbes de Provence
Juice of 1 Lemon
Salt & Pepper
Rice the cauliflower in your food processor or high powered blender. You may need to do it in small batches.
Chop the veggies to desired size.
Add coconut oil to a hot skillet. Let the coconut oil melt.
Saute the cauliflower rice for about 2 minutes. Sprinkle Herbes de Provence on the rice mixture. Add spring veggies in and cook for 5 minutes, or until tender.
Plate pilaf in a large dish, and top with lemon juice. Add salt & pepper to taste. Serve warm & enjoy!