Skip to main content
Cilantro-Lime Cauliflower Rice

Welcome to The Seasoned Franciscan. Sisters and their partners in mission—including affiliates, prayer partners and staff—share these recipes hoping to provide you with new ways of looking at the food around you. Being mindful of the food we eat is integral to making lasting change throughout the world. We focus these recipes on five themes: eating seasonally, exploring our heritages, pursuing meatless meals, foraging or using food scraps and embracing indigenous and ethnic foods.

New recipes are shared on a regular basis and can be submitted to the FSPA Eco Pact Team at ecopact@fspa.org.

Cilantro-Lime Cauliflower Rice

Cilantro-Lime Cauliflower Rice

Ingredients:
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

Directions:

  1. Gather the ingredients.
  2. Set a large skillet over medium-high heat. Add the oil or butter. Once hot, add the riced cauliflower.
  3. 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.
  4. Remove from heat, add the lime juice and chopped cilantro, and toss to combine. Serve immediately.

Notes:

  • 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.

Story:
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.

If you would like to be notified when we share new recipes, be sure to scroll to the bottom, provide your email address, check the box confirming you are not a robot, click on a few photos to prove it and click subscribe! You will then receive an email after each new post. Remember, we're always looking for new recipes, so keep sending them to ecopact@fspa.org!

Comments

There are no comments on this post. Why not be the first?

Post a Comment


Vicki Lopez-Kaley – I am an affiliate with FSPA and a member of the Eco Pact Team. For me the kitchen and garden are about slowing down and being creative. Sharing stories and connecting with others and the earth through food can bring great meaning and pleasure.

Isabel “Iggy” Bauer – I served as an AmeriCorps Service Member with FSPA. Sustainable food is one of my passions and I have a vision of bringing local food, gardens and green spaces to urban areas in support of human health and happiness.

The FSPA Eco Pact Team – We are a cooperative group of sisters, affiliates and partners in mission focused on making an impact on integral ecology through the lens of Laudato Si’. Since beginning our mission in the summer of 2021, Eco Pact has brought forward many changes, including initiating effective recycling practices at St. Rose Convent. Connect with us at ecopact@fspa.org.

Garden Cookbook
FSPA Garden

< View All The Seasoned Franciscan