cilantro lime cauliflower rice

Ingredients

• Fresh cilantro

  Coriander leaves, raw

  11g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  70g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Garlic

  Raw

  2 clove or 6g

• Cauliflower

  Raw

  1 head medium or 588g

• Limes

  Raw

  1 fruit or 67g

Directions

1. Remove the core and let the cauliflower dry completely.
2. Coarsely chop into florettes, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has a texture of rice or couscous-don’t overprocess or it will get mushy.
3. Set a side on repeat with remaining cauliflower.
4. Heat large sauté pan over medium heat, add olive oil, scallions and garlic and sauté about 3 to 4 minutes, or until soft.
5. Raise the heat to medium high.
6. Add the cauliflower “rice” to the sauce pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Add Salt and pepper to taste.
7. Remove from heat and place in a medium bowl; toss with fresh cilantro and lime juice to taste.