I will be the first to admit that I was hesitant to try cauliflower rice. It just doesn’t sound too appealing, does it? Although I had heard raving reviews about how delicious and versatile it was, I think I waited over a year after going paleo to actually give cauliflower rice a shot. And now? I don’t know what I would do without it!
Last weekend I decided to spice up my usual recipe in two ways. First, instead of using a food processor to get a rice-like consistency, I used a cheese grater. – let me just say, I found this to be life changing and enjoyed the consistency much more than when I make it in the processor. Secondly, I added a little flavor to the rice by adding lime juice and fresh cilantro! I promise, you won’t be disappointed!
Don’t have time to make cauliflower rice during the week? Whip up a batch or two over the weekend and freeze individual portions in a Ziploc freezer bag. Then you can easily defrost and heat-up a servings as needed during the week. I suggest using a pan on the stove when reheating.
- 1 head cauliflower
- 1 tbsp olive oil
- 1⁄2 tsp onion powder
- ⅓ cup cilantro, finely chopped
- 2 cloves garlic, minced
- Juice of one lime
- Salt and pepper to taste
- Grate the head of cauliflower using the large holes of a cheese grater
- Add the oil to a pan and heat on medium
- Add garlic and heat until browned
- Place the grated cauliflower in your hot pan and cook for 9-12 minutes, stirring regularly
- Remove the pan from the heat and add lime juice and cilantro
- Stir well until completely mixed