Vegan

Cilantro Lime Cauliflower “Rice”

Cauliflower takes the place of rice in this low-carb, low-calorie version of a Mexican favorite. For added benefits, It’s also high in cancer-fighting compounds.

Dry-cooking the cauliflower, then adding the cilantro-lime mix, keeps the cauliflower from becoming mushy and makes the mixture a lively green color. Use it as the base for Shrimp with Mango Salsa. This one’s super-garlicky, with a generous dose of lime; use less cilantro-lime sauce on the rice if you’d like, and reserve leftovers for dressing or marinade. For more Cinco de Mayo recipes: Healthier Cinco de Mayo Menu

Servings
8 Servings

Ingredients

  • 2 medium or 1 large head cauliflower
  • 1 large bunch cilantro, lower stems removed
  • Juice of 2 medium limes
  • 2 Tbs. olive oil
  • 4 garlic cloves, minced

Preparation

  1. Working in batches, chop cauliflower florets in food processor until small and uniform, about the size of grains of rice. Be careful not to chop too finely, or the dish will be mushy. Heat large skillet over medium, and dry-fry the cauliflower 8-9 minutes, stirring frequently, until cauliflower has lost its raw taste. Work in batches if needed to prevent crowding and ensure even cooking.
  2. While cauliflower cooks, combine cilantro, lime, olive oil, and garlic in blender, and purée until smooth (leave some flecks of cilantro whole, if desired).
  3. Add half of cilantro-lime mixture to cauliflower in pan. Taste, and add more cilantro-lime mixture if desired. Season to taste with salt and pepper, and serve immediately.

Nutrition Information

  • Serving Size 1
  • Calories 60
  • Carbohydrate Content 7 g
  • Cholesterol Content 0 mg
  • Fat Content 3.5 g
  • Fiber Content 2 g
  • Protein Content 2 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 35 mg
  • Sugar Content 2 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g