Cauliflower is such a good substitute for rice, I find it indistinguishable. And I have been so antsy to share this recipe with you, best dolmas I’ve ever had! No joke. I don’t joke about food. I often feel like Winnie the Pooh, when trying to come up with some of these #fakepregnancy food ideas. Think. Think. Think.
Cause there’s rules. So many rules. Oh, all good rules though. Plus it keeps it more creative. So when the lightbulb went off to make dolmas with cauliflower I was ecstatic. Knowing that you do enjoy a good dolma, but there’s the rice, so I’m excited for you to try these.
How versatile is the cauliflower? Let me count the ways! Not only can it be eaten raw or roasted; it’s now quite popular as a pizza crust, made into mashed “potatoes” or as a rice, like in these dolmas. Of course, you can make your own cauliflower rice at home, just grating fresh cauliflower. But, now it’s so easy and economical to just buy it already “riced” in the frozen section, and after my search I was pleased to find a shelf-stable option!
Did you know that cauliflower contains choline? Say what?!? Haha, me neither! Thought it was an interesting and timely fun fact because choline helps with sleep, muscle movement, learning, and memory. All so relevant! And as an added bonus fact, Jeopardy are you listening? Peanuts are another food high in choline.
25 week babies are 13.6 inches long and weigh 1.5 lbs! Their new trick this week is sticking their tongue out, according to babylist.com. Moms may be starting to experience a hard time sleeping, so pretty fitting that the cauliflower contains the choline, aiding in sleep!
Following this recipe, just making an easy switch of rice for cauliflower.
Cauliflower Dolmas (when I see this I read it as California Dreams, but I digress)
- 8 oz grape leaves, 1 jar
- 1 1/2 cups riced cauliflower
- 1 Tbsp olive oil
- 1 onion medium, diced
- 2 Tbsp pine nuts
- 1/4 c raisins
- 1/4 tsp allspice
- 1 Tbsp mint fresh, chopped
- 1/2 c parsley fresh, chopped
- 3/4 c water
- 2/3 c olive oil
- 1 tsp sugar
- 4 Tbsp lemon juice, fresh squeezed
To make the sauce: Mix olive oil, sugar and lemon juice together. Set aside.
In a bowl place cauliflower, raisins, mint, parsley, and allspice and mix well.
In a small skillet saute the onions and pine nuts in the olive oil until onions are translucent.
- Remove from skillet and add to cauliflower mixture. Mix well.
- Can we just stop and eat this now?
- Rinse grape leaves and pat dry.
- Place leaf flat on a large cutting board.
Place a heaping teaspoon of the cauliflower mixture near the bottom of the leaf.
Fold the bottom of the leaf over the rice, and bring the sides inwards following the guide you created.
Roll tightly to form a cigar shape.
Place seam side down in a skillet lined with the grape leaves.
Pour olive oil sauce mixture and water over the dolmas, and weigh down with a plate.
Cover and cook on low for about 50 minutes.
Allow dolmas to cool in the pan.
Transfer to a serving platter and refrigerate for about 2 hours before serving.
But, who are we kidding….like we have time to wait for them to cool in the fridge, get in my belly now!
Happy 25th week!!!