| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
servings
|
Ingredients
- 1 Head cauliflower
- 1/2 white onion diced
- 2 Cloves garlic minced
- 1/2 Cup cilantro finely chopped
- 1 Tbsp lime zest of lime
- 3 Tbsp lime juice
- 2 Tbsp coconut oil
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
Ingredients
|
Instructions
- Heat coconut oil in a pan over medium-high heat.
- Pulse cauliflower or use a food processor to get the florets into rice size pieces. Note: add in a little at a time, or the cauliflower won’t process evenly.
- When the oil is melted, add the onions and garlic. Cook until just translucent, then add the riced cauliflower. This is one time when overcrowding a pan and creating steam works to your advantage
- Give it a couple minutes… and by a couple, we mean about 5-7, stirring occasionally. Then add in the lime zest and fresh cilantro. You may also want to add a bit of salt and pepper too; season to your preference. Mix together in the pan (enjoy the smell!) and transfer to a serving dish. Squeeze the fresh lime juice over the rice and serve.
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