Cilantro-Lime Cauliflower Rice

Cilantro-Lime Cauliflower Rice

I have to confess, my pre-Paleo days were not a pretty thing. I ate like crap––all the time. I had an addiction to Chipotle; which I thought was healthy. I used to eat there everyday. There was one a block away from the building I had all of my college classes in, and when I say I ate there everyday, I actually mean everyday. I was totally obsessed. I always ordered the same thing––a bowl with white rice, black beans, sauteed peppers and onions, grilled chicken, salsa, lettuce, and cheese, and then I'd top it all off with smoked Tabasco sauce. If a day went by that I didn't eat Chipotle, I craved it, it was all I wanted! Can you imagine my reaction when I found out that Chipotle wasn't in fact as good for me as I'd thought!? Well, I laid off for a while, telling myself it was bad for me and that I didn't need it, but lately I've had a craving for that type of food and I've found myself contemplating trekking into the city just to go get some. If I ate my old favorite bowl there now, with the soybean oil, the black beans, the green peppers, and the dairy––I'd probably need to go to the hospital! So, I finally decided to just come up with a handful of recipes of my own that could mimic the meal that I used to enjoy all the time. Last week, I set out to recreate their delicious cilantro lime rice and their chicken. Though each food is great on its own, when eaten together, and topped with smoked Tabasco, it actually tastes just like you're eating at Chipotle! I'm so happy with how this "rice" came out, I know it'll be something I frequent with dinner! P.S. This is really delicious mixed with Cuban pulled pork!

Cilantro-Lime Cauliflower Rice

Prep Time: 10 min Cook Time: 15 min Total Time: 25 min Serves: 6

Ingredients

  • 1 large head of cauliflower

  • 4 cloves of garlic, finely minced

  • 3 tbsp olive oil

  • 2 limes, juiced

  • 3 tbsp finely chopped cilantro leaves

  • 2 tsp sea salt

Preparation

  1. Chop your cauliflower into florets slightly larger than bite sized and place into a food processor and pulse a few times until the pieces resemble grains of rice. Alternatively, you can use a cheese grater to achieve the same effect.

  2. Place olive oil and minced garlic into a large pan over medium heat. Saute the garlic until slightly browned, about 4-5 minutes.

  3. Pour the riced cauliflower into the pan and toss to coat with the olive oil and garlic. Keep stirring and moving the cauliflower around as it cooks for another 5-6 minutes.

  4. Stir in the lime juice, then cover the pan and let the juice steam the rice for 5 minutes.

  5. Mix in the chopped cilantro and sea salt, remove from heat. Serve hot and enjoy!

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