Delicious low carb cauliflower rice packed with lime and cilantro. Terrific base for burrito bowls, side for tacos, and more. Plus it's freezer friendly.
1
Remove the stem and outer green leaves. If using a food processor, roughly chop the cauliflower into smaller pieces. If using a box grater, cut into four quarters. Food processor: If you have a grater attachment, you will get the best results. If not, you can process it in the normal way. Add three cauliflower florets to the food processor and grate them into small rice-like pieces. Box grater: Carefully grate the cauliflower quarters against the medium-sized holes of the box grater. Repeat until the whole cauliflower is in small rice-like pieces. Press out any excess moisture using a paper towel.
2
Add 1 tbsp olive oil to a small pan over medium heat. Add the garlic to the pan and cook for 1 minute until fragrant. Add the cauliflower and stir to lightly saute and then cover for 5-7 minutes to steam until rice is tender.