Today, we are featuring another tasty recipe from our friends at Fourth & Heart. 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. Click here to view PDF version.
- 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
Cut the cauliflower into quarters.
Place in food processor and pulse until cauliflower is shredded into small, bite-sized pieces - be careful not to over-process.
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.
Let the mustard seeds cool and then add the lemon juice, salt and turmeric and stir to coat the seeds.
Add in the cauliflower to the pan, return to the stove and bring the pan back to medium-high heat.
Add in the water and cover to steam for about 5 to 7 minutes or until the cauliflower is slightly tender.
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