Eosinophilic Esophagitis Friendly Cilantro Cauliflower Rice with Cabbage
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Learn more →Ingredients
4 servings
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 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
- 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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