Red Meat Allergy Friendly Whole30 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
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- ½ cup fresh cilantro, roughly chopped
- ¼ tsp cumin (optional)
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Instructions
- 1
Working in two batches, pulse the cauliflower florets in a food processor until broken down into rice-sized pieces, about 8–10 short pulses per batch. 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 absorb excess moisture — this step prevents steaming in the pan.
- 2
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the riced cauliflower in an even layer, season with the salt and pepper, and cook undisturbed for 2 minutes, then stir and continue cooking for 3–4 more minutes, until the cauliflower is just tender and lightly golden at the edges.
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