By Dr. Sirisha Potluri MD
Lemon rice with riced cauliflower no oil recipe.
Ingredients
Frozen riced cauliflower or fresh cauliflower riced.
Lemons ( zest the lemons and keep it ready) we need juice of 3-4 lemons ( depends on the quantity we are making )
Cumin seeds
Mustard seeds
Turmeric
Black pepper powder
Dry red chili ( optional) can use green chilli too.
Lentils ( urad dal , channa dal ) these are available in any Indian or middle eastern stores
Curry leaves ( optional) available in Indian stores.
frozen Green peas
Cilantro
Salt to taste
Mustard seed powder ( to increase the sulphorophane content of cooked cauliflower)
Procedure
If using frozen cauliflower Thaw for 10 minutes.
1. In a big thick bottom pan , add 1-2 teaspoons of cumin seeds , 1 teaspoon of mustard seeds, 1-2 teaspoons of urad dal and channa dal, Add either green chili or dry red chilli , curry leaves and sauté everything until aroma releases ,
2. Now add half lemon juice and salt and turmeric powder, black pepper powder and let all cook for 2-3 minutes.
3. Now add riced cauliflower , green peas and mix everything , make sure all the spices mix well with cauliflower. Put the lid on and let it cook for 4-5 minutes. For fresh riced cauliflower it takes 6-8 minutes to cook.
4. Now remove the lid , gently mix everything and add rest of the lemon juice and thinly diced cilantro and mustard seed powder.
5. Add lemon zest after offing the stove.
Cauliflower is one of the vegetables that is especially good at boosting our intestinal defenses, which may lower the risk of inflammatory bowel diseases such as ulcerative colitis, as well as leaky gut.
Cauliflower also contains a phytonutrient that acts through the Ah receptors, leads to frontline immune function against intestinal pathogens, and plays a role in boosting immune function.
Bile binding—a predictor of how well a food lowers cholesterol—is another of its powers.
Like other cruciferous vegetables, cauliflower is capable of providing sulforaphane, which boosts our liver’s detoxifying enzymes.