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Shredded Lemon Cauliflower

Shredded Lemon Cauliflower

  • Ready In 30 minutes
  • Serves 4

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

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

Mark Hyman MD is the Director of Cleveland Clinic’s Center for Functional Medicine, the Founder of The UltraWellness Center, and a ten-time #1 New York Times Bestselling author.

If you are looking for personalized medical support, we highly recommend contacting Dr. Hyman’s UltraWellness Center in Lenox, Massachusetts today.