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Recipe: Buttery Lemon Garlic Cauliflower Rice

Ingredients

Directions

~ Marla Meridith

Recipe: Patatas Bravas

Ingredients

Directions

~ Marla Meridith

Recipe: Buttery Lemon Garlic Cauliflower Rice

In just 15 minutes you can have this gluten free/grain free Buttery Lemon Garlic Cauliflower Rice on the table. A great side dish and the perfect alternative to heavy carbs.

4 cups

1 head cauliflower
4 tbsp unsalted butter
1 1/2 tbsp freshly squeezed lemon juice
4 cloves garlic
1/4 tsp smoked paprika
2 tbsp freshly chopped Italian parsley
salt and pepper to taste

To make the cauliflower rice: Chop the cauliflower into 4 floret sections. Rinse and pat dry very well. Discard and leaves and stem. Pulse 1/2 of the florets in a food processor until they are the consistency of rice. Repeat for the rest of the cauliflower.
Melt the butter in a 12 inch cast iron skillet over medium heat. Add the lemon juice and garlic. Cook one minute. Add the cauliflower rice. Cook about 5 minutes or until the level of doneness has been reached. Serve immediately.

~ Marla Meridith

Recipe: Patatas Bravas

These hash brown style, aioli drenched potatoes hail from Spain. They are traditionally served as bar snacks.

3 russet potatoes
olive oil
1/2 red onion, diced
2 cloves garlic, finely chopped
1 cup cherry or grape tomatoes, sliced in half
3/4 cup full fat mayonnaise
2 tbsp tomato paste
1 tbsp smoked paprika
a few dashes Tabasco
splash of sherry vinegar
salt and freshly ground black pepper to taste
Italian parsley, chopped

Preheat the oven to 375 degrees Fahrenheit.
Pierce holes in the potatoes with a sharp knife. Place on a plate and microwave on high for 2-3 minutes to soften. Cut into 1 inch pieces. Set aside.
In a 12 inch cast iron skillet heat 2 tablespoons of olive oil over medium heat. When it’s hot add the onion, cook 3 minutes. Add the garlic cook another minute. Add the tomatoes and cook a few minutes until they begin to burst, stirring to soften them quicker.
In the bowl of a food processor add the mayonnaise, tomato paste, smoked paprika, Tabasco and sherry vinegar. Add the tomato mixture. Pulse until well combined.
In the same pot you cooked the onions in (do not rinse) add another 2 tablespoons of olive oil and cook the potatoes for 5 minutes until golden brown. Toss with tongs to make sure all sides cook. Transfer the potatoes to a baking sheet, place in a single layer and bake for about 10 minutes until crispy.
Place the potatoes back in the skillet, over low heat mix in the aioli. Continue to cook until warmed through.
Serve immediately topped with fresh parsley.

I like to leave the skin on, I feel it adds more flavor. You can peel the potatoes if you prefer.

~ Marla Meridith