Olive Oil Stuffed Grape Leaves

Method

1. Rinse the grape leaves thoroughly in cold water, then blanch them in boiling water for 2 minutes to soften, and set aside to cool.
2. Finely dice the onion and sauté in 3 tablespoons of olive oil over medium heat until soft and translucent, about 6 minutes.
3. Add the pine nuts and stir for 1 minute until lightly golden, then stir in the cauliflower rice, allspice, cinnamon, salt, and pepper. Cook for 5 minutes to release excess moisture.
4. Remove from heat, stir in the chopped dill, parsley, mint, and 1 tablespoon of lemon juice, and let the filling cool to room temperature.
5. Lay each grape leaf flat with the stem end toward you, place a small portion of the cool filling near the stem, fold in the sides, and roll tightly into a compact cylinder.
6. Arrange the rolls seam-side down in a snug single layer in a wide, heavy-bottomed pot. Drizzle with the remaining olive oil and the rest of the lemon juice, then add enough water to just cover.
7. Place a heavy plate on top to weigh the rolls down, bring to a gentle simmer over medium heat, and cook covered for 40 minutes until the leaves are fully tender.
8. Remove from heat, let cool in the pot, then transfer to a serving dish and chill for at least 1 hour. Serve cold with extra lemon wedges.