Cilantro Lime Riced Cauliflower

I’ve had several requests lately for the posting of new, easy, healthy recipes. This wonderful Cilantro Lime Riced Cauliflower can certainly fit into that category! You can make it from start to finish in under 15 minutes, the flavor is fabulous, and it pairs nicely with so many healthy things. Skillet Salmon, Grilled Chicken or even Hot and Sweet Shrimp Tacos. You can certainly swap it out for the classic Cilantro Lime Rice, if you are looking to lower your carb intake as well. Lots of possibilities with this one, gang. It also keeps well for several days in the fridge. I often make a big batch so I have a quick cooked veggie to grab and add to my lunch or dinner. A quick protein I like to pair it with are sautéed shrimp seasoned with lemon pepper. So easy and so good!

Also, just a quick note…my family enjoys it! Truly. 🙂

Hope some of you get a chance to try it!

1. Spray a large deep skillet with cooking spray (or add just a bit of butter or oil). Add 3 Tb minced white onion and 1 1/2 Tb minced garlic. Sautee over medium high heat until golden brown and wilted. Should only take about 5 minutes.

2. Add to the hot pan 2 (12 oz) packages of frozen riced cauliflower. Sprinkle 1 tsp chicken bullion, salt and pepper…

…and the zest of 1 lime. Stir well and allow the mixture to cook for 5-7 minutes over medium high, or until the cauliflower is heated through and becomes a bit golden. There will be a bit of moisture in the cauliflower since it has been frozen. It should cook away nicely for you, leaving the cauliflower tender.

3. Add the juice from the lime, 1 head finely chopped cilantro and 2 green onions, chopped. Toss together and give it a taste. Add more salt and pepper to your liking.
4. I usually eat mine without any fat added, but my family enjoys it with a bit of butter mixed in. To each his (or her) own.

Serve and enjoy!