Friday, March 14, 2014

Cauliflower Rice

I love rice...grew up eating it everyday so trying to cut starches and empty calories has me missing rice so much. Now califlower rice is definitely not rice but it really is delicious if you add good herbs and flavors to it. This recipe is for a cilantro-lime rice but I have used sun - dried tomatoes, rosemary, thyme, fresh chopped jalapeños, lemon and dill, tarragon and it is good with a little parmasean cheese on top.  Just mix and match herbs and get creative. I still splurge every once in awhile on real rice but I make this fake rice about twice a week.

Cilantro-lime Cauliflower "Rice"
1 head cauliflower, cut into florets
1/4 cup chopped green onion
1 tablespoon chopped garlic
2 tablespoons coconut oil
Sea salt & pepper to taste
1 lime, juiced (throw in microwave for 10 seconds then roll on the counter before juicing to get most juice)
1/2 cup chopped cilantro

Grate cauliflower florets in a food processor until it resembles rice (do not over chop or it will be mushy)   Heat a large saute pan over medium heat, add coconut oil, green onion and garlic and sauté about 2 minutes, or until soft. Raise the heat to medium-high. Add the cauliflower "rice" to the saute pan. Cover and cook for about 2 minutes, then uncover and stir and continue to cook for another 2-3 minutes stirring occasionally, until the cauliflower is slightly crispy and golden on the outside but tender on the inside. Season with salt and pepper to taste. Remove from heat and place in a bowl; toss with fresh cilantro and lime juice.

Cauliflower Rice is a delicious side dish for steak or lamb...good substitute for potatoes, too. Or mash up the mixture for the texture of mashed potatoes.

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