Peppercorn, White, Ground

Recipe to try

Cauliflower & Olive Crunchy Lettuce Cups with Peppercorn, White, Ground

Serves: 4

Ingredients

• ¼ teaspoon Peppercorn, White, Ground
• 1 tablespoon Arbequina Extra Virgin Olive Oil
• 1 tablespoon lemon juice
• 2 cups small cauliflower florets
• 2 cups pitted olives, halved
• 1 tablespoon neutral cooking oil
• 1 cup cooked brown rice
• 1 can (15 oz) chickpeas, drained and rinsed
• 8 large lettuce leaves, washed and dried
• ¼ cup chopped roasted peanuts

Method

1. Mix the featured seasoning with the olive oil and lemon juice.
2. Heat the neutral oil in a large skillet over medium heat. Add small cauliflower florets and pitted olives, halved. Cook for 3 minutes, then add ¼ cup water, cover and cook for 8–15 minutes, until tender. Uncover to evaporate excess water.
3. Stir in the cooked rice, chickpeas and seasoning mixture and heat through. Let cool slightly.
4. Spoon into the lettuce leaves and top with peanuts. Serve immediately.