Eosinophilic Esophagitis Friendly Paleo Cilantro Lime Cauliflower Rice
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Learn more →Ingredients
4 servings
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 1 lime, zested and juiced (about 2 tbsp juice)
- ½ cup fresh cilantro, roughly chopped
- 1 clove garlic, minced
Instructions
- 1
Working in two batches, pulse the cauliflower florets in a food processor 8–10 times until broken down into rice-sized pieces, about the size of a grain of rice. Alternatively, grate the florets on the large holes of a box grater. Spread the riced cauliflower on a clean kitchen towel and press firmly to remove as much moisture as possible.
- 2
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the minced garlic and cook, stirring constantly, until fragrant, about 30 seconds — watch closely so it does not brown.
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