Cauliflower Rice with Leeks, Apples, Sage, and Pecans Makes 4-6 servings
1 small cauliflower (about 1 1/2 pounds), cored and cut into small florets
2 tablespoons olive oil
1 leek, trimmed, washed, and chopped
Sea salt
Ground black pepper
2 cloves garlic, minced
1 granny smith apple, diced medium
2 tablespoons finely chopped sage
1 tablespoon lemon juice
1/3 cup chopped pecans, optionally toasted **
Working in batches, place cauliflower florets into the bowl of a food processor. Pulse until cauliflower has the texture of rice (about 15 pulses), making sure not to over process.
Heat a skillet over medium heat. Add oil and swirl to coat skillet. Add the leek along with a pinch of salt and pepper. Sauté until tender, about 3 minutes. Add the garlic and cook another 30 seconds.
Add the cauliflower rice, diced apple, and sage, along with a generous pinch of salt. Stirring occasionally, cook the cauliflower until crisp tender, about 5 minutes. Stir in lemon juice and taste, adjusting seasoning as needed. Serve topped with toasted pecans.
**To toast pecans, spread on a parchment-lined baking sheet and bake at 300F for 7-10 minutes.
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