From Popular Paleo
Ingredients
1/2 to a whole head of cauliflower depending on the size
1/2 yellow or white onion, diced
2 cloves garlic, minced
1/2 cup cilantro, chopped
1 lime zested and cut in half
2 Tbsp coconut oil
salt and pepper to taste
Instructions
Cut the cauliflower in large pieces and put them in your food processor. You may need to work in batches in order to get consistent chopping. Use a cheese grater attachment if you have one, otherwise use the usual blade and pulse until it is the right texture.
Heat a large pan to medium-high and add the coconut oil. When the oil is melted, add the onions and garlic. Cook until just translucent, then add the riced cauliflower. This is one time when overcrowding a pan and creating steam works to your advantage. For this recipe, we don’t want browned cauliflower–just gently cooked through. Give it a couple minutes… and by a couple, I mean about 5-7. Then add in the lime zest and fresh cilantro. You may also want to add a bit of salt and pepper too; season to your preference. Mix together in the pan (enjoy the smell!) and transfer to a serving dish. Squeeze the fresh lime juice over the rice and serve.
