Sunday, November 12, 2017

Cilantro Lime Cauliflower Rice

You guys!! Cauliflower rice is so stinking easy I may just switch over to this instead of making real rice. This came together so quick and tasted so good. If you are looking for an alternative to rice this is it. It's weird how different you can make cauliflower taste. I have made it mashed before and it seriously tasted just like mashed potatoes. Same goes for this recipe. It tasted just as good to me as real cilantro lime rice. I paired this with some Crockpot Black Beans and Cilantro Lime Chicken.




I got this recipe from a blog called A Saucy Kitchen. I've been poking around this blog for a while now and it looks incredible. It has A LOT of recipes that will work with the Anti-Inflammatory Diet. All of her recipes are Gluten free and many others are also "free" of some of the other basics.

1 tablespoon olive oil
1/2 cup white onion, chopped
1 large clove garlic (about 1 teaspoon)
1 green jalapeño deseeded & chopped (optional)
3 cups riced cauliflower (about 1 medium head)
2 tablespoons chicken or vegetable stock
1/2 teaspoon salt (or as needed)
zest from 1/2 lime
1/2 cup fresh cilantro, chopped
1 tablespoon lime juice

1. To rice your cauliflower simply take a head of cauliflower and cut it up into smaller pieces. Take those and throw in your blender and pulse until they are about the size of rice pearls (maybe even a little bit bigger).
2. Heat up the olive oil in a large skillet. When the oil is hot add the onions and sauté for 4-5 minutes on a medium heat or until they become soft and translucent.
3. Add the garlic and jalapeño and cook for a minute until the garlic becomes fragrant. Stir the whole time.
4. Add the riced cauliflower to the skillet. Stir to mix everything together well.
5. Stir in the vegetable stock, cilantro, salt and zest. Turn the heat up to high and cook for another minute. The high heat will draw out excess moisture in the cauliflower so it doesn't get too mushy. 6. 6. Lower the heat again and add the lime juice. Mix in to the rice well.
7. Taste and season with more salt as needed.

**Randi's Side Notes**
~ This does warm up nicely so if you have extra you can keep it stored in the fridge for 2-3 days.

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