Cilantro-Lime Cauliflower Rice
You are going to LOVE this! It is an absolute favorite of our family and our most requested side-dish at get togethers with friends and family. The original recipe is from Whole 30, but I added my own little kick to it.
- 16 oz riced cauliflower
- 3 Tbsp ghee or clarified butter
- 1/2 large onion, finely chopped
- 1 large carrot, peeled and finely chopped
- 1 jalapeño, seeded and finely chopped
- 2 cloves garlic, minced
- 1/2 Cup chicken broth
- 1 Tbsp cilantro, finely chopped
- 1/2 tsp himalayan salt
- 1/2 tsp black pepper
- 1 lime, juiced
To "rice" cauliflower, take one large head of cauliflower and cut into florets, Place half of the florets in a food processor and pulse into rice-like consistency, 15-20 pulses. (Don't over-crowd the cauliflower in the food processor, and don't over-pulse or the florets will get mushy.) Repeat to rice the remaining florets.
You can use "pre-riced" cauliflower. We buy frozen organic riced cauliflower at Costco.
In a large skillet, melt the ghee over medium heat and swirl to coat the bottom of the pan. When the ghee is hot, add the onion, carrot, and jalapeño and cook, stirring until the onion is translucent, 2 to 3 minutes. Stir in the garlic and cook until the garlic is aromatic, about 1 minute.
Add the riced cauliflower to the skillet and mix thoroughly with the rest of the vegetables. Add the chicken broth, cover the pan with a lid, and steam until you've arrived at a rice-like consistency. (The cauliflower should be tender, but not mushy or wet.)
Remove from the pan from the heat and mix in the chopped cilantro. Cut the lime in half and squeeze the juice into the mixture. Adjust seasoning with the salt and pepper. Mix thoroughly.