1. DIRECTIONS: 2. Remove the core and let the cauliflower dry completely. 3. Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. 4. Set aside and repeat with the remaining cauliflower. 5. Heat a large saute pan over medium heat, add olive oil, scallions and garlic and sauté about 3 to 4 minutes, or until soft. 6. Raise the heat to medium-high. 7. Add the cauliflower “rice” to the saute pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. with salt and pepper to taste. 8. Remove from heat and place in a medium bowl; toss with fresh cilantro and lime juice to taste. 9. Read more at https://www.skinnytaste.com/cilantro-lime-cauliflower-rice/#BwM6HxptTTEQaU04.99. ---------------------------------------------------------------------------
Nutrition
Ingredients
