Recipe courtesy of: Health Starts Here, a Whole Foods Market program
1 Large head Cauliflower- grated on a box grater
1 Shallot (minced)
4 cloves Garlic (minced)
1/4 cup Low Sodium Vegetable Broth
1/2 cup Dried Cranberries
1/4 cup Pine Nuts- (toasted)
1/2 bunch Parsley (chopped)
1 Tablespoon fresh Tarragon (chopped)
2 Tablespoons Lemon Juice
2 Tablespoons Balsamic Vinegar
1/2 teaspoon each- Pink Sea Salt, and Black Pepper
Heat a Non Stick Pan over medium heat for about 2 minutes. Add the shallot and garlic to the pan and stir constantly for 1 minute. Add the cranberries, balsamic vinegar and vegetable broth to the pan and stir for another minute. Add the grated cauliflower to the pan, and cook for about 2 minutes.
To finish the dish: Add parsley, tarragon, lemon juice, pine nuts, and salt/pepper. Mix ingredients well.