Ingredients
CAULIFLOWER RICE
- 1 large head cauliflower (~ 4 cups cauliflower rice), riced
- 1 Tbsp avocado or olive oil
- 1/2 cup chopped white or yellow onion (or shallot)
- 2 cloves garlic, minced
- Healthy pinch sea salt
GREEN MIX
- 1 small to medium jalapeño pepper, seeds and stems removed and chopped
- 2 heaping cups cilantro, large stems removed
- 1 Tbsp avocado or olive oil
- 1/4 tsp sea salt (plus more to taste)
- 2 Tbsp lime juice ( plus more as needed for added flavor)
FOR SERVING optional
- Fresh chopped cilantro
- Lime wedges
Instructions
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Begin by making cauliflower into “rice” by following link to instructions above. Set aside in a small mixing bowl.
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Next make the green mix: To a food processor with the “S” blade attached, add the jalapeño pepper, cilantro, oil, sea salt, and lime juice and mix until a loose paste is formed (see photo).
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Heat a large saucepan, dutch oven, or skillet (with a lid) over medium heat. Once hot, add oil, onion, garlic, and pinch of sea salt and sauté for 2-3 minutes stirring occasionally. Then add the cauliflower rice and season with another pinch of salt.
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Cover with a lid to steam the cauliflower rice for 1-2 minutes, or until cauliflower texture is to your liking. Then add the green mix and stir to coat. Cook for 1 more minute, stirring frequently. Remove from heat. Taste and adjust flavor as needed, adding more salt or lime juice to taste.
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Serve with more fresh cilantro and lime if desired. Cauliflower rice is best when fresh, but will keep in the refrigerator up to 2-3 days. It does not freeze well.