Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
Recipe
Seasoned Cauliflower Rice
This time of year, we can’t get enough cauliflower! Roasted, pureed, even eaten raw–no matter how we eat it, this cruciferous veggie is the shining star of our plates! One of our favorite ways to prepare cauliflower is to rice it; once riced, you can steam it, fry it, or use it as the base of a bowl or a wrap! You can make cauliflower rice using a food processor, a cheese or box grater, a blender, or a knife and about 10 minutes. Give this recipe for seasoned cauliflower rice adapted from Love & Lemons a try!
Ingredients
- 1 medium head of cauliflower
- 1 teaspoon olive oil
- 1/2 cup chopped scallions
- juice of 1/2 lime
- sea salt and freshly ground black pepper
Directions
Make sure your cauliflower is cleaned and fully dry. Chop the cauliflower into large pieces. You can include the cores, but discard the leaves or save for another use.
Place the cauliflower pieces in a food processor and pulse until it has the texture of rice. Work in batches if necessary and don’t over process or it will get mushy.
In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the scallions and cauliflower and sauté until heated through, about 3 to 5 minutes. Season with salt, pepper, and a squeeze of lime juice to help remove any bitterness from the raw cauliflower.
About Us
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.