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Ingredients

1 small or 1/2 of a large head of cauliflower
2 tbsp Extra Light Olive Oil
1/2 yellow or white onion, diced
2 cloves garlic, minced
Sea salt & ground pepper, to taste
1/2 cup cilantro, chopped
zest of one large lime

Tips

You can add other seasonings to mix with other entrees. Great substitute for rice in any recipe, with the notation that if used in casseroles where the rice is used specifically to help absorb liquid, you will need to adjust the amount of liquid used in the recipe.

(To ‘rice’ the raw cauliflower, chop it coarsely and fill your blender about 1/2 with the cauliflower. Fill it up with water and pulse it until the cauliflower resembles rice. Dump it into a fine-mesh strainer.)

Cauliflower can be processed ahead of time and stored in the refrigerator for a couple of days.

Directions

1. In two batches, pulse the cauliflower florets in a food processor until the pieces are about the size of rice grains.

2. Heat a large skillet and add the olive oil, garlic, red onion, salt, and pepper. Saute for a few minutes, until the onion is soft and translucent.

3. Add the riced cauliflower to the skillet, coating it evenly in oil and onions & garlic. Add the lime zest and saute for 5 or 6 minutes, until the cauliflower begins to soften (you, after all, don’t want mushy rice).

4. Add the cilantro and mix well. Squeeze the lime juice over the top and serve.

Serving Size: Makes enough for at least 6 servings