Cauliflower "Rice" with Broccoli and Mustard Butter

a carb-friendly side dish grossly adapted from Greens cookbook
by Judy OShea

serves 6 as a side dish

7 tablespoons soft butter
2 tablespoons strong Dijon mustard
3 shallots, diced
3 cloves garlic, minced
1 tablespoon balsamic vinegar (or more)
2 tablespoons arugula, chopped
1 strip lemon peel, grated
1 cauliflower head
2 tablespoons olive oil
4 cups broccoli and cauliflower florets
2 sun-dried tomatoes, soaked in hot water and chopped
1 cup bread crumbs
salt and pepper
grated Parmesan cheese

Cream the butter with mustard, shallots, garlic, balsamic vinegar, arugula and lemon peel and set aside to mellow. Can be done well ahead oftime (if you want to freeze it, be sure you don't put in garlic).

Pass the cauliflower through the Cuisinart shredder and set aside. (You should have small pieces about the size of a kernel of rice.) Saute the bread crumbs in the olive oil until browned and set aside.

Just before serving, bring salted water to a boil and drop in the florets (use a removable basket), return to a boil and cook 1 minute. Remove using basket, and then add the cauliflower "rice" and cook for about 45 seconds after the heat returns. Strain and drain thoroughly but keep warm.

In a saucepan, melt the butter mixture to make a nice sauce, add the cauliflower and broccoli and mix well to coat. Sprinkle with the chopped tomatoes. Serve on warm plates, sprinkle with bread crumbs and garnish with grated Parmesan. One can leave out the bread crumbs or use low-carb bread if so desired. Just be sure the veggies are well drained.

Add whatever you'd add to the "rice " to fool your carb-craving friends.