Cilantro Lime Cauliflower "Rice"
Shredded cauliflower serves as an excellent low-carb, grain-free alternative to rice, especially if you're looking to cut back on carbohydrates. Feel free to customize the flavors to your liking—I've added a zesty touch with lime and fresh cilantro, pairing it beautifully with a broiled pork loin. Its texture is reminiscent of couscous, making it a versatile side dish that complements chicken, pork chops, steak, or any meal where you might typically use rice.
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Ingredients
- 1 medium head
- kosher salt and pepper
- 1-1/2 limes
- 1/4 cup fresh chopped cilantro
- 1 tbsp extra-virgin olive oil
- 2 garlic cloves
- 2 scallions
Instructions
- 1
Carefully take out the core of the cauliflower and ensure it is thoroughly dried.
- 2
Cut the cauliflower into smaller florets, then process half of them in a food processor. Pulse until the size resembles that of rice or couscous, being cautious not to overdo it to avoid a mushy consistency.
- 3
Set this portion aside and repeat the process with the leftover cauliflower.
- 4
In a large sauté pan, warm up over medium heat. Pour in olive oil, then add scallions and garlic, sautéing for about 3 to 4 minutes or until they become tender.
- 5
Increase the heat to medium-high.
- 6
Introduce the cauliflower "rice" into the sauté pan. Cover and let it cook for roughly 5 to 6 minutes, stirring often, until the exterior is slightly crispy and the interior remains tender. Season with salt and pepper according to your preference.
- 7
Take the pan off the heat and transfer the mixture to a medium bowl; mix in fresh cilantro and lime juice to your liking.