Cilantro Lime Cauliflower Rice The Wooden Skillet Cilantro lime cauliflower rice, Cilantro from www.pinterest.com
Description
Cauliflower rice is a healthy and low-carb alternative to traditional rice. It is easy to make and can be seasoned in a variety of ways. One popular way to flavor cauliflower rice is with cilantro and lime. This combination gives the dish a fresh and tangy taste that pairs well with a variety of proteins.
Prep Time
The prep time for this recipe is minimal. It takes about 10 minutes to chop the cilantro, juice the lime, and grate the cauliflower.
Cook Time
The cook time for this recipe is also minimal. It takes about 15 minutes to sauté the cauliflower rice in a pan.
Ingredients
- 1 head of cauliflower - 1/4 cup chopped cilantro - 1 lime (juiced) - 2 tablespoons olive oil - Salt and pepper to taste
1. Remove the leaves and stem from the cauliflower and cut it into florets. 2. Grate the cauliflower florets using a box grater. 3. Heat 2 tablespoons of olive oil in a large skillet over medium heat. 4. Add the grated cauliflower to the skillet and season with salt and pepper. 5. Sauté the cauliflower for 10-15 minutes, stirring occasionally, until it is cooked through and slightly browned. 6. Add the chopped cilantro and lime juice to the skillet and stir to combine. 7. Serve the cilantro lime cauliflower rice hot.
Notes
- Be sure to grate the cauliflower finely so that it resembles rice. - You can also pulse the cauliflower in a food processor until it is finely chopped. - This recipe can be easily doubled or tripled to feed a crowd. - Leftover cauliflower rice can be stored in an airtight container in the refrigerator for up to 5 days.
- To add some extra flavor to the dish, try adding diced onions or garlic to the skillet when sautéing the cauliflower. - You can also add some heat to the dish by adding a pinch of red pepper flakes or a diced jalapeño pepper. - This dish pairs well with grilled chicken or fish, or can be used as a base for a vegetarian bowl with roasted vegetables and avocado.
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