Prep Time: 20 minutes | Cook Time: 15 minutes | Serves: 4-6
Chives are a fragrant herb that are part of the Allium family and the first to appear in my kitchen herb garden. These lovely spring greens add a subtle onion-garlic flavor to savory dishes. Add in seasonal spring vegetables; spinach, peas or asparagus and a fresh flavoring of lemon for a light and delicious spring dish, perfect for any meal.
Ingredients
- 1 head- Cauliflower, cut into florets, (@ 4 cups)
- 2 tsp- Coconut oil
- 1/2 cup- Sweet onion, minced
- 2 Cloves garlic- minced
- Pinch – nutmeg, ground
- 1/2 tsp- natural salt
- Fresh ground pepper to taste
- 1 tsp- Lemon zest
- 1/2 cup- vegetable broth
- 1 cup- Peas or fresh snow peas, trimmed
- 2 cups- baby spinach or other dark leafy greens, cut into bite sized pieces
- 1/2 cup- Fresh Chives, minced
Method
- Process cauliflower florets in a food processor fitted with an S blade until they resemble small rice like pieces.
- Heat a large saute pan over medium heat, add coconut oil. Saute onion and garlic for 2-3 minutes until onion is softened.
- Add cauliflower to saute pan and stir to combine. ; season with nutmeg, salt and pepper, saute for 3-4 minutes.
- Add lemon zest, peas and spinach, stir to combine. Pour vegetable broth over vegetables, cover pan with lid and cook over medium/low heat for 5-7 minutes until vegetables are soft but still have a slight firm bite to them.
- Remove lid, add chopped chives and any additional seasonings as needed.
- Add a splash of extra virgin olive oil if desired for a rich finish.
Chefs tips
Substitute snow peas/peas for fresh asparagus cut into bite sized pieces.
Serve pilaf as a side dish or add pan seared fish or tempeh or grilled wild shrimp and serve as an entree.