Cilantro Cauliflower Rice
Serves: 4
  • 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
  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.
Recipe by Slice of Jess at