Cilantro Lime Cauliflower ‘Rice’

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

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

Rating

0.0

/ 5

(

ratings)

You rated:

Not rated yet

Dietary Therapies

SCD

mSCD

IBD-AID P2

MED

Dietary Requirements

Grain-Free

Gluten-Free

Dairy-Free

Lactose-Free

Vegetarian

Vegan

Egg Free

Nut Free

Soy Free

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!