Cauliflower Rice with Sweet Corn, Green Beans and a Parmesan Crust

Yield:    4-6 servings

2 Tbsp.         Butter
1/2 cup        Fresh bread crumbs
1/3 cup        Parmigiano-Reggiano, finely grated
2 Tbsp.        Parsley, roughly chopped. (reserve a few whole leaves for garnish)
¼ cup            Pine nuts, toasted and roughly chopped                    
2 Tbsp.        Olive oil        
1 small        Red onion, small dice
1 head         Cauliflower, cored and cut into florets
1-1/4 cup         Sweet corn (about 2 large ears)
1 each        Red bell pepper, small dice
3/4 lb.        Green beans, trimmed, blanched and cut crosswise into ¼” pieces
1 Tbsp.         Dijon mustard dissolved in ¼ cup water
To taste        Kosher salt and freshly ground black pepper

1.    Melt the butter in a large sauté pan over medium heat. Add the breadcrumbs and cook slowly until lightly browned; stirring constantly with a wooden spoon.  Transfer the browned crumbs to a mixing bowl and allow to cool. Stir in the parmesan, parsley and pine nuts; set aside.

2.    Wipe out the sauté pan; add the olive oil and onion and sauté until softened (about 3 minutes). 

3.    In the meantime, working in batches, pulse the cauliflower in a food processor until you arrive at a rice-like consistency. Set aside.

4.    Add corn, bell pepper, cauliflower and green beans to the sauté pan, cook 5 minutes or so until vegetables are tender. Stir in the mustard and season to taste with a little salt and pepper. 

5.    Transfer to a serving bowl and top with the parmesan crust and the reserved parsley leaves.