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Ingredients
1 large head of cauliflower (6 cups riced)
2 Tbsp. olive oil
1 cup onion, diced
4 cloves garlic, minced
1 Tbsp. Lime zest (one large lime)
1 Tbsp. lime juice, fresh (one large lime)
½ cup cilantro, fresh and chopped (one bunch)
¾ tsp. salt
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1 large head of cauliflower (642 grams riced)
2 TBSP (30 ml) olive oil
52 grams onion diced
4 cloves garlic, minced
1 TBSP (15 ml) lime zest (one large lime)
1 TBSP(15 ml) lime juice, fresh (one large lime)
30 grams cilantro, fresh and chopped (one bunch)
¾ tsp (3.75 ml) salt
No items found.
Instructions
- Gather and prep ingredients.
- Start by breaking down your cauliflower head into florets, and discard the core.
- Set up your food processor with the standard blade attachment.
- Add in cauliflower florets and pulse 8-10 times or until cauliflower resembles rice, set aside. Depending on the size of your food processor, you may have to do this step in two parts.
- In a large pan add in olive oil and heat over medium-high heat.
- Add in onion and sauté until translucent 4-5 minutes.
- Add in garlic and sauté another 1-2 minutes.
- Next, add in your riced cauliflower and continue to cook until tender, 10-12 minutes. Be sure to add a lid with this last step, so the cauliflower steams and cooks evenly.
- Add in lime zest, lime juice, cilantro, salt, and pepper. Stir to incorporate.
- Taste, and adjust seasoning if desired. Remove from heat, serve immediately, and enjoy!
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Nutritional Info
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