Are you eating grain free, keeping your carbs low or simply trying to find a way to eat more veggies? Here is a surprising dish that transforms lowly cauliflower into a surprisingly bright, and delicious dish that will pass for rice in most any dish!
I absolutely love it's flavor, it's texture and how quickly it comes together - and I don't even like cauliflower!
If you are serving my Real Food Valentine's Day menu, you can assemble the cauliflower, herbs, spices, lime juice and zest together and refrigerate a day ahead of time. So you will have one more dish just moments away from serving!
Tomorrow the salad and carrot recipes will complete the entire menu!
Cilantro-Lime Cauliflower “Rice”
If you are either grain sensitive, working to keep your carbs low or just want a really tasty way to eat more veggies, this recipe’s for you! The texture and the flavor are so similar to rice that you could get anyone to more cauliflower – even me! It’s no secret that cauliflower is my least favorite vegetable and I absolutely LOVE this dish. There’s no need to wait 45 minutes for brown rice to cook when this dish takes only 10 minutes from a whole head of cauliflower to a finished dish!
Yield – 2 cups
1/2 head organic cauliflower
2 tablespoons chopped cilantro
2 tablespoons lime juice
2 teaspoons lime zest
1 tablespoon pH 9.5 ionized water
1/4 teaspoon sea salt
1 large pinch Cuban Spice Blend
1 teaspoon coconut oil
Break cauliflower into pieces, remove stems and set aside. In a food processor with a metal blade pulse stems until they resemble grains of cooked rice. Now process tops until they also look similar.
Heat coconut oil in a small covered skillet over medium heat until melted. Add remaining ingredients and heat until liquids are absorbed and “rice” is cooked through but be careful not to overcook.
Remove from heat, turn out onto a warmed serving bowl and sprinkle with remaining cilantro.
By making these dishes ahead of time, you'll be relaxed and ready for a lovely evening . . .