Cilantro-Lime Cauliflower Rice
3 cups riced cauliflower (see notes for how to rice it)
1 1/2 tablespoons olive oil, or unsalted butter
Salt, to taste
Ground black pepper, to taste
2 tablespoons lime juice, or juice from one fresh lime
1/2 cup finely chopped fresh cilantro
- Gather the ingredients.
- Set a large skillet over medium-high heat. Add the oil or butter. Once hot, add the riced cauliflower.
- Cook, stirring frequently, until the cauliflower is tender, but still has a little bite, about 5 to 7 minutes. Season with salt and pepper to taste.
- Remove from heat, add the lime juice and chopped cilantro, and toss to combine. Serve immediately.
- There are a few options when ricing cauliflower. Regardless of which approach you choose, start with clean, dry cauliflower florets and peeled stem.
- Chef's knife: On a large cutting board, chop the cauliflower until the size of large grains of rice.
- Grater: Use the medium-sized holes of a box grater to grate the cauliflower.
- Food processor: Pulse the florets until the desired size is reached. Don't over-process.
- If you’re one of those people who can’t stand cilantro, try this recipe with just the lime, or substitute chopped parsley, mint, or even epazote.
- For a heartier variation, try red Spanish style cauliflower rice. Add minced garlic and tomato puree.
- Or if you prefer, try cauliflower with just butter and salt.
Cauliflower is one of those veggies that I only seem to like when I don't realize I'm eating it. But since someone gave me a few heads the other day, I've been looking for ways to use it. I found this recipe that includes not just the florets (the parts you get in a veggie tray) but also the stems. And to top it off, it's an easy and quick recipe that I used as a side-dish this weekend. I used the food processor option to rice it. This recipe and photo was taken and adapted from The Spruce Eats.
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