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Cilantro Lime Cauliflower "Rice"

February 22, 2015

Cauliflower Rice! yup, I'll say it again... Cauliflower Rice! I'll add to it for you! Cilantro Lime Cauliflower Rice. I just ultra healthfied all of your burrito bowls, stir fry dishes and more. I saw a recipe for cauliflower tabouli (although I still prefer the traditional organic cracked wheat for tabouli; as you will see tomorrow). I mean, this can substitute a whole number of grains if you let it. If you have had any doubts regarding the versatility of the power vegetable, get over your starchy lovin' ways ASAP. I use this is a base for cream sauces instead of cream, in stir fry in place of meat, buffalo chicken "wings" and I saw somebody use raw cubed cauliflower for potato salad instead of potatoes. I have even seen a whole roasted head of cauliflower with beer cheese sauce... Although though that might negate the healthy point. I take that back. Because I have a Gnocchi Mac and Cheese recipe that uses a cauliflower base because I prefer the taste and is no way shape or form healthy. Haha. (Hint mommies: make your kids macaroni and cheese with cauliflower puree and melted cheese.)

Now, for the super simple recipe...

 

Ingredients:

1 head cauliflower
1 lime
1 bushel cilantro
1 tsp coconut oil (or butter or olive oil)
salt and pepper to taste

 

Instructions:
1. Halve the cauliflower and cut out the solid center. Then cut it into semi large chunks.

2. Place them in your food processor. "Chop" for 5-10 seconds, depending on the quantity and device. I had to do mine in 3 batches since you don't want to stuff it too full. (It should look like the picture below.)

3. After you have chopped one batch, transfer it to a pan and do the next until you have chopped the whole cauliflower in the food processor.
4. I like to dry cook my cauliflower rice for 3-5 minutes before I add any oil or anything else. The cauliflower has a high water content, and this releases some of that. If you do this, make sure you stir it every 30 seconds or so; letting every piece steam off a little excess water.
5. Cut the top leafy part off of your cilantro bushel and chop it up into small pieces.
6. Add the cilantro and coconut oil to the pan.
7. Zest and then juice your lime into the pan.
8. Stir and add salt and pepper top taste. You can keep it over medium heat, allowing the flavors to come together for another 5 minutes or so before serving.
Its that easy!
Enjoy!

 

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