Cilantro Cauliflower Rice

If you haven’t hopped on board and tried Cauliflower Rice, NOW is the time to start!

Cauliflower is such a versatile vegetable with so many options! It can be used as a substitute for Rice, Mashed Potatoes, Pizza Crust, Quiche Crust, Hash Browns…. I could go on and on, but I will stop here.

This recipe really reminds me of my mother, who was from South America. She would make a similar Cilantro Rice as a dinner side on a weekly basis. I thought I would revamp her recipe with Cauliflower and hoped for the best. This is DELICIOUS! I honestly make it all the time. It’s super easy and both daddy and son love it just as much as I do. Enjoy!

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Cilantro Cauliflower Rice

 

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Serves: 4

Ingredients

• 3 cups Cauliflower crumbles (about 2 large heads Cauliflower)
• 1 bunch fresh Cilantro, stems removed
• 1 clove Garlic, minced
• ¼ cup Sweet Onions, minced
• ¼ cup Carrots, chopped
• ¼ cup Peas, frozen
• ¼ cup Coconut Water
• 1 tbsp Cumin
• 3 sprigs Green Onions, diced
• 2 tbsp Vegetable Oil
• 1 lime, cut into wedges
• S + P to taste

Instructions

1. Coarsely chop the Cauliflower florets, until it looks like crumbles. Or you can pulse the florets in your food processor until chopped (not mashed).
2. Heat Vegetable Oil in a large sauté pan. Toss in your Onions & Garlic and cook on low for 2-3 minutes.
3. Put Cilantro in the food processor with ¼ cup of Coconut Water. Pulse until you create a thick liquid consistency. Set aside.
4. Add Cauliflower, Carrots and Peas, then sauté for 15 minutes. Pour in cilantro mixture and sauté for an additional 4-5 minutes.
5. Once cooked, mix in the Cumin and then S+P to taste. Sprinkle with Green Onions and serve immediately with lime wedges.

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