Pregnancy Friendly Cilantro Cauliflower Rice with Cabbage
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!