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Arroz de Coliflor

Categoría
Arroces
Dificultad
Fácil
Porciones
6

Ingredientes

  • 1 Cabeza grande de coliflor
  • 3 Cucharadas de aceite de oliva
  • ¼ De taza de puerro picado
  • ¼ De taza de almendras (laminadas o troceadas)
  • ¼ De taza de perejil liso picadito

Preparación

  1. Dividir la coliflor en flores y procesar hasta tener textura de arroz. Reservar.
  2. Agregar el aceite de oliva en una sartén y cuando esté caliente agregar el puerro. Cocinar por unos segundos.
  3. Luego, agregar el “arroz” de coliflor y dar toque de sal y pimienta, mezclar bien y tapar, moviendo ocasionalmente, hasta que la coliflor esté tierna, pero que igualmente se separe. Más o menos por unos 5 minutos.
  4. Aparte, tostar las almendras en una sartén a fuego medio, hasta que estén doradas. Reservar.
  5. Retirar la coliflor del fuego, agregar el perejil y las almendras tostadas.
  6. Comprobar sal y pimienta y servir a temperatura ambiente.