Checking the ingredient list here turns up nothing but plants: cauliflower, cabbage, olive oil, garlic, and a bright finish of lime and cilantro. That means this one's already built entirely around produce and pantry staples, no animal products in sight, so it slots right into a plant-based rotation without any extra thought. The cauliflower gets pulsed into rice-sized grains, then cooked hot and fast alongside softened cabbage until everything turns tender with just enough char at the edges. Garlic, cumin, and a pinch of red pepper flakes bloom in the oil for a savory backbone, while a hit of fresh lime juice at the end keeps the whole dish tasting light instead of heavy. Cilantro and sliced green onion tops fold in right before serving for a fresh, herby finish that wakes up every forkful. It's fast, low-effort, and endlessly versatile — a great vegan side or base for grain bowls, tacos, or anything that needs a vegetable-forward stand-in for rice.
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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.
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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