Cauliflower Rice

Ingredients:

• 1/2 of a large head of cauliflower or a full one if it’s on the small side
• 1/2 yellow or white onion, diced
• 2 cloves garlic, minced
• 1/2 cup cilantro, chopped (Optional)
• zest of one large lime (Optional)
• juice from half a lime (Optional)
• 2 TBSP coconut oil
• S&P, to taste

Directions:

- Grate the cauliflower or use a food processor to pulse into the right texture.  (Heads up–if you use the food processor, work in batches.  If the processor is overloaded, the cauliflower won’t chop up evenly).

-Heat a large pan to medium-high and add the coconut oil. When the oil is melted, add the onions and garlic. Cook until just translucent, then add all the riced cauliflower. 

-Cover and cook about 7 minutes. I like to add a bit a water to the pan to create a bit of steam. Stir about every 2 minutes.

-Add in the lime zest and fresh cilantro (Optional).

-Add salt and pepper to taste

- Squeeze the fresh lime juice over the rice and serve (Optional)

(Resource: popularpaleo.com)



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