Ingredients
- 1 head cauliflower, cut into large chunks
- 1 tablespoon olive oil
- 1 red bell pepper, chopped small
- 2 shallots, chopped
- 4 cloves garlic, chopped
- 3/4 cup chicken stock
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 lemons, zested and juiced
- 1/2 cup chopped fresh parsley
- 20 Kalamata olives, pitted and sliced
Directions
Process cauliflower in batches by pulsing in a food processor until it has the consistency of rice.
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Heat olive oil in a large skillet over medium-high heat. Saute red bell pepper in hot oil until hot, about 2 minutes; add shallots and garlic and saute until soft, about 2 minutes. Stir cauliflower with the vegetables in the skillet; cook and stir until the cauliflower is hot, 3 to 5 minutes.
Pour chicken broth over the cauliflower mixture; season with salt and thyme. Bring the mixture to a simmer and cook until the liquid is absorbed, about 5 minutes. Stir lemon zest and lemon juice into the mixture; continue cooking until the lemon flavor penetrates the cauliflower, about 2 minutes more.
Remove skillet from heat, add olives and parsley, and toss to mix.
