Happy Memorial Day! I thoroughly enjoyed the 3-day weekend, and I now have a completed garden on my terrace complete with carrots, tomatoes, peppers, beets, and lettuce. The picture to the right is the start of my carrots just 3 weekends ago. I will post the updated picture this week, and you won't even believe your eyes! I think I shed a tear (or three) when I saw the first sprouts. I am getting a lot of slack from friends and family for talking to my garden, but I am absolutely convinced that the morning pep talks are really doing the trick. I have always wanted a garden, so I am taking advantage of my outdoor space and am fully committed to loving my plants unconditionally until they grow. I will have updates throughout the spring and summer and hope to make some exciting recipes with my home-grown veggies in a couple of months. Since patience is a virtue I do not have, this is the perfect activity to me. Waiting 70 days for a carrot will certainly be a first, and I'm sure the experience will be useful if I can translate the newfound patience to other aspects in my life.
Tonight's recipe is a wonderful side dish for any upcoming BBQ or get-together. The fresh mint and pomegranate seeds give the "rice" a fresh burst of flavor with every bite. Enjoy the flavors of Spring, and don't forget to tell your plants that you love them!
Pomegranate Mint Cauliflower Rice:
Serves 4-6, Prep time: 10 min, Cook time: 15 min
- 1 large head cauliflower, roughly chopped
- 1 Tbsp. coconut oil or olive oil
- 1 medium sweet onion, chopped
- sea salt, pepper, and garlic powder
- 2 Tbsp. fresh mint, finely chopped
- 1/3 cup fresh pomegranate seeds
- Heat oil over medium heat
- Sautee the onion for about 10 minutes until translucent
- Meanwhile, pulse the chopped cauliflower for a few seconds in the food processor until it makes a rice-like consistency
- Add the "rice" to the onions, stir well, and cover for 10 minutes
- Season with salt, pepper, and garlic powder to taste
- Toss with fresh mint and pomegranate seeds