Cauliflower Cilantro Lime Rice

original source

Servings: 4 - 6	Preparation: 40 Minutes
Equipment	Tools
Stove	Food Processor Large Mixing Bowl Large Frying Pan Large Bowl Cutting Board Medium Knife Dry Measuring Cups Measuring Spoons Kitchen Spoon Zester Spatula Juicer
Ingredients: 9
2 medium or 1 1/2 large heads Cauliflower 2 Tbsp Olive Oil 2 Garlic Cloves (finely chopped)(divided) 2 Scallions (thinly sliced)(divided) Salt Pepper Zest of 1 Lime Juice of 1/2 Lime 1/4 cup Cilantro (finely chopped)

Chop the cauliflowers into florets. Place some florets (not too many) in a food processor and pulse (not too much or it will get mushy) until it has the texture of rice. Place riced cauliflower in a large mixing bowl. Repeat until all cauliflower is riced. Finely chop one garlic clove and one scallion and set aside. Finely chop second garlic clove and scallion and set aside separate from the first. Finely chop 1/4 cup fresh cilantro and set aside. Zest one whole large lime, cut it in half, juice one half and set aside. In a large frying pan heat 1 tablespoon of olive oil over medium-high heat and when hot, throw in the first chopped garlic clove and scallion. Let cook for 30 seconds until you smell the garlic. Add half the cauliflower rice to the pan and sprinkle in a pinch or two of salt. Cook 3 - 5 minutes, stirring frequently with a spatula until slightly browned and crisp. Quickly remove the cauliflower from the heat into a large bowl and let rest. Repeat with the second half of the garlic, scallion and cauliflower. Let the cauliflower rice cool before adding the rest of the ingredients. Once cool, add lime juice, lime zest and chopped cilantro. Salt and pepper to taste and mix well.