Ingredients

The following ingredients have 5 Servings
  • 1 large cauliflower chopped into florets (, leaves and stalk removed and discarded)
  • 1 tbsp extra-virgin olive oil ((or coconut oil))
  • 1 onion (, chopped)
  • 2 scallions ((green onions/shallots), sliced finely)
  • 2 garlic cloves
  • Juice of 1 lime ((1/8 cup lime juice))
  • 1/4 cup fresh chopped cilantro
  • Salt and pepper (, to taste)

Instruction

  • In a blender (or food processor) add 1 cup of cauliflower florets at a time (working in batches) and pulse each batch quickly about 3-5 times or until the cauliflower is the same consistency of rice. Transfer to a large bowl and repeat with remaining cauliflower until all done.
  • Heat a large skillet or nonstick pan over medium heat. Add olive oil, onions, scallions (shallots) and garlic and sauté for about 3 minutes on low-medium heat, until soft and fragrant.
  • Add the cauliflower "rice": season with salt and pepper to your tastes; increase stove temperature to high heat. Add the lime juice and cilantro; stir mixture and cook, while stirring frequently for about 6 minutes, or until the cauliflower is tender-crisp (soft on the inside; crispy on the outside).
  • Serve!