Rice that’s not rice? You heard right! This tasty recipe uses cauliflower to give you all of that ricey goodness without the grains. Though as far as cruciferous vegetables go, cauliflower seems to be the most polarizing. People either love it, or they hate it. Maybe it’s because too many people have either only had it on veggie trays (raw is a bit hard to palate, in my opinion), or from frozen medley packages with a lovely side of freezer burn. Not exactly the best impression…
No matter which side you fall on, fear not! This recipe is for you. It’s also free of practically every common food allergen. Pretty cool, huh? Although I’m in the pro-cauliflower camp, I can tell you that you would never guess this is cauliflower! Just chop it up, cook with onion, garlic, and spices, throw in some cilantro and squeeze a lime on it et voila! Zesty rice perfection. My mouth is watering in reminiscence.
This recipe calls for a whole head of cauliflower, but before you get into that please know that it’s A LOT, about 6-7 cups worth. So if you’re not looking to make that much, feel free to half the measurements. If you want to make that much but don’t have an extra large sauté pan, just cook it in batches. Maybe make one spicier than the other or try different kinds of seasoning. Get creative! It’s easily adaptable and super versatile…
As a side note, I’m currently battling Candida Albicans and am on a very strict diet for the next 6 weeks. If you’re also on a Candida-conscious diet, one, I feel your pain, and two, please know that this recipe is completely safe for you! So eat up and enjoy.
This recipe is:
- 1 head cauliflower, rinsed and cut into florets
- 1 large onion, diced
- 8 cloves garlic, minced
- 3 tablespoons extra virgin olive oil
- 1/2 tablespoon cumin
- 1-2 teaspoons cayenne pepper
- 2 heaping tablespoons virgin coconut oil
- fresh cilantro, finely chopped
- zest and juice of 1-2 limes
- avocado, to serve (optional)
1. In the bowl of your food processor, pulse cauliflower florets until “riced.” You can also do this with a cheese grater.
2. In a large sauté pan, heat olive oil until shimmering. Add in onion and cook for 2 minutes. Mix in garlic and cook 1 minute more.
3. Transfer cauliflower into pan and stir into the onion and garlic. Sprinkle cumin and cayenne over mixture and continue stirring until cauliflower reaches your desired texture, 5-7 minutes.
4. Remove pan from heat and stir in coconut oil, lime zest, juice and cilantro. Serve topped with avocado and lime slices as desired.