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
Method
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
