Steamed Artichokes and Tomatoes Over Cauliflower “Rice”

Steamed Artichokes and Tomatoes Over Cauliflower “Rice”

Ingredients:
1 head of cauliflower
2 tablespoons olive oil
1 package frozen artichoke hearts, thawed
1 pint cherry tomatoes
1/2 cup sundried tomatoes, chopped
1 tablespoon Italian seasoning
2 tablespoons toasted pine nuts
Fresh sliced basil for garnish
Freshly ground black pepper, to taste

Directions:
Cut the cauliflower into florets. Using a food processor, chop the cauliflower
into pieces that resemble rice. Chop in batches if necessary, being careful not to
puree. It’s okay if they are slightly larger than raw rice, but try to get them as
small as possible.
Heat the olive oil in a medium saucepan and add the cauliflower. Stir to coat.
Add the Italian seasoning and 1/2 cup water and stir.
Put the artichoke hearts, cherry tomatoes and sundried tomatoes directly on top
of the cauliflower and cover without stirring. Season with pepper.
Cover and steam vegetables for 10 minutes.
Remove cover and serve the vegetables with the pine nuts and basil on top.
Grilled Romaine Salad
Serves 4
Vegan Recipe This knife and fork salad makes an impressive and quick light
meal, or a great starter to a more elegant gathering. While you may never have
thought to cook a salad, once you try this, you may be dreaming up other greens
that can be cooked. This technique is also great for a unique twist on Caesar salad.