Skipping grains and gluten shouldn’t mean giving up your favourite textures and tastes. Invite verdant romanesco—a spiky, broccoli-like cruciferous vegetable—into your kitchen to stand in for rice tonight.
Tip: This dish is served raw, but it can be made into a warm side dish by sautéing the minced romanesco with olive oil until heated through; stir in remaining ingredients off the heat.
1 head romanesco or cauliflower, cored and roughly chopped
1 cup (250 mL) chopped fresh cilantro
1 Tbsp (15 mL) finely chopped jalapeno pepper
1 Tbsp (15 mL) extra-virgin olive oil
1 Tbsp (15 mL) lime juice
1/4 tsp (1 mL) salt
In food processor, pulse romanesco until the size of rice (this may need to be done in two batches, depending on the size of your food processor). Transfer to large bowl and stir in remaining ingredients. Serve.