Cilantro Lime Cauliflower Rice
Author: 
Recipe type: grain substitution
Cuisine: Paleo
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Need a way to "trick" your brain to think you are eating rice but in reality you are eating yummy, no grain cauliflower rice? This is the recipe for you, by the time you are done you will find that it is now easy to eat an entire head of cauliflower in just one sitting.
Ingredients
  • 1 head of fresh cauliflower (or 1 bag of frozen cauliflower)
  • 3-4 garlic cloves (my policy is the more garlic, the better)
  • Juice of 2 limes
  • Olive oil to coat the pan
  • ¼ to ½ cup of fresh chopped cilantro
Instructions
  1. To prepare the cauliflower whether it is fresh or frozen you will need to steam it first. Depending on the size of your saucepan the amount of water you need to steam the veggie will vary. Bottomline, you will need about 2 inches of water in the pan to steam the veggies. For those of you have never steamed veggies, you want enough water that it won’t burn off/ evaporate during the steaming process (10-15 minutes) but not too much that it will take too long for the water to boil.
  2. Once you steam the cauliflower until soft, you will then put the cauliflower little by little in the food processor with the grater insert. You will see the cauliflower immediately start taking on the consistency and look of real “rice.” If you don’t have a grater attachment for the food processor, you can chop up the cauliflower with a knife as finally chopped as you can to resemble rice. This option of course takes more time and precision. My chopping skills with a knife is nowhere the level of those fancy chefs on TV so I just stick to the food processor. Knowing me, I would chop my finger off. Another option is just putting the steamed cauliflower in the food processor (sans grater insert) and hitting chop. If I do it this way (I call this the lazy version because if I don't have to clean the grater), you have to be cognoscente of the cauliflower and make sure it doesn't turn into mashed cauliflower. The trick is chopping it for 10-15 seconds, stopping it, take the lid off and stirring it manually moving the big cauliflower around, and then chopping it again. You repeat this process until the majority of the cauliflower is riced and not mashed. Either way you decide to chose, you now have 3 different ways to make your cauliflower rice. Again you can stop here and serve it plain or continue for a Mexican cauliflower rice version.
  3. Once rice is all grated/chopped/ etc, heat enough olive oil in your saute pan to coat the pan. Once the olive oil is warm, go ahead and throw in the minced garlic in the pan. Let the garlic flavor the oil for a minute or two. Next put the riced cauliflower and the lime juice in the pan. This is the best part. Stir it so the ingredients (sans cilantro) are evenly dispersed and then let it SIT. I like to pat down the cauliflower firmly to the bottom on the pan with the back of a wooden spoon so the rice gets a little crispy. After 5 minutes stir again and pat down to crisp the other side of the “rice.” This is an optional step (sometimes if I am pressed for time, I don’t crisp the rice too much) but I love love love the way the cauliflower crisps up and becomes crunchy. It really resembles rice.
  4. And that’s it folks, add the chopped cilantro, sprinkle with a little salt and pepper, mix and serve!
Notes
Special kitchen appliances you will need: Steamer and Food processor with a grater insert
Recipe by Our Full Plate at http://ourfullplate.com/recipes/grain-substitutions/