Cilantro Lime Cauliflower “Rice”

Ever since I made those cauliflower cakes a few weeks ago, I’ve been cauli-obsessed! I almost always have a head of cauliflower in my refrigerator, and I’m constantly looking for ways to prepare it.

Mostly, I’ve been eating it raw… but I had to take a chance on this new recipe from my girl Gina at Skinnytaste.

I’m a HUGE fan of all things Mexican, and the idea of a guilt-free “rice” made from cauliflower seemed like something I needed to try. Did it taste like cauliflower? Yes. Did it taste like cilantro rice from Chipotle? Yes. Was it even more filling than rice? In my opinion, yes!

This is recipe is a GREAT alternative to regular rice. I’m excited to try a fried “rice” version in the future…

Cilantro Lime Cauliflower “Rice”

From SkinnyTaste

Serves 6

INGREDIENTS

1 medium head (about 24 oz) cauliflower, rinsed

1 tbsp extra-virgin olive oil

2 garlic cloves

2 scallions, diced

kosher salt and pepper, to taste

1-1/2 limes

1/4 cup fresh chopped cilantro

INSTRUCTIONS

1. Remove the core and let the cauliflower dry completely. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower.

Cilantro Lime Cauliflower "Rice" | No Thanks to Cake

2. Heat a large saute pan over medium heat, add olive oil, scallions and garlic and sauté about 3 to 4 minutes, or until soft.

3. Raise the heat to medium-high. Add the cauliflower “rice” to the saute 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. Season with salt and pepper to taste.