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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, 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)
- 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 and fresh ground pepper to taste
- coconut oil for sautéing
- Finely dice the garlic cloves and herbs.
- Wash the head of cauliflower, remove the stem/core, and break 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 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 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.