Low Sodium Cilantro Cauliflower Rice with Cabbage

Total time25 min

Prep time15 min

Cook time10 min

Low Sodium Cilantro Cauliflower Rice with Cabbage

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Ingredients

4 servings

1 medium head cauliflower (about 2 lbs), cut into florets
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2 cups green cabbage, finely shredded
3 tbsp olive oil, divided
3 cloves garlic, minced
½ tsp ground cumin
¼ tsp red pepper flakes (optional)
½ tsp salt, or to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
2 tbsp fresh lime juice (about 1 lime)
½ cup fresh cilantro, roughly chopped
2 green onions (green tops only), thinly sliced (optional)

Instructions

1
Working in batches, pulse the cauliflower florets in a food processor 8–10 times until broken down into rice-sized pieces, or grate them on the large holes of a box grater. You should have about 4 cups of cauliflower rice.
2
Heat 2 tbsp of the olive oil in a large skillet or wok over medium-high heat until shimmering. Add the shredded cabbage and cook, stirring occasionally, until slightly softened and beginning to turn translucent at the edges, about 3–4 minutes.

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