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Going grain free was not that difficult for me. The only grain that I actually miss is rice. Some things just need rice. Then, I started noticing all of these Paleo and Primal bloggers talking about cauli-rice. What on earth was that, I thought? Come to find out cauli-rice is a delicious substitute for regular rice.
I have paired this with a wide variety of dishes, and it tastes great. I’ve eaten it with creamy Italian dishes, spicy Chinese and Mexican dishes, and even cold with some canned salmon and lemon juice. It also makes mighty tasty fried rice too. While you can make your cauli-rice with any seasoning you like, I must confess that I love the cilantro-lime rice from Chipotle and miss that often. This often hits the spot when I have a craving!
Garlic Herb Lime Cauliflower Rice (Cauli-Rice)
If you're trying to avoid grains and gluten, try this tasty garlic herb lime cauliflower rice instead of regular rice. It's low carb and delicious, which goes well with most dishes.
- 1 head of cauliflower
- 1/2 cup chopped cilantro
- 1/2 cup chopped parsley
- 5-10 cloves of garlic (the more, the better, IMO)
- 1 lime
- Sea salt, to taste
- Fresh ground pepper, to taste
- Coconut oil for sautéing
- Finely dice the garlic cloves and herbs.
- Wash the head of the cauliflower, remove the stem/core, and break it into smaller chunks.
- Using a food processor or a box grater, shred the cauliflower. I use the small shredder disk on my food processor. It ends up roughly the size of rice.
- Heat a couple of tablespoons of coconut oil in a large sauté pan over medium heat.
- When the oil is hot, add the garlic and sauté until very lightly browned. Add the riced cauliflower.
- Stir the riced cauliflower around until coated with some of the oil, and place the lid on the pan. You may find that you need to add a tad bit more oil.
- Cook for 5-7 minutes, and then stir in the fresh herbs.
- Replace the lid and cook for a few more minutes and then remove from heat.
- Add a dash of salt and pepper to taste. Toss with the fresh lime juice right before serving.
- Stores well in the fridge for a few days. I have not tried freezing it yet, but I have heard it does well.
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All of these ingredients also support the body’s natural detox pathways, so it’s good for us on many levels. I’m admin for a Facebook group where we post recipes that meet the Paleo Autoimmune Protocol, so I shared this recipe there. Thanks for posting!
Hi Eileen! Thank you for comment and sharing on the FB group! Much appreciated! 🙂
I have to agree, rice is so hard to give up when you are used to pairing it with chicken, steak…you name it! I am looking forward to trying your savory dish and love the use of cilantro and lime in the recipe.
It is delicious with just about everything. The cilantro and lime make it reminiscent of Chipotle’s cilantro lime rice (one of my pre-grain free weaknesses!). Hope you enjoy! 🙂
What a flavorful spin on cauli-rice! I share an “autoimmune recipe of the day” on my facebook page, and I’ll be featuring this one tomorrow. Thanks Jessica.
Thanks Eileen! Love your site!!! 🙂
This looks wonderful, Eileen! Can’t wait to give it a try tomorrow. Just as a note, I riced a whole bunch of cauliflower this fall while it was in season and just froze it raw. I haven’t noticed any change in taste/texture when using it in recipes, so I can highly recommend the practice. 😉
Hope you enjoy! Thanks for taking the time to stop by! 🙂