Purple Cauliflower Rice
- 1 medium head (about 24 oz) purple cauliflower, rinsed
- 1 tbsp extra-virgin olive oil
- 2 garlic cloves
- 2 Limes
- kosher salt and pepper, to taste
1.Remove cauliflower from stems
2.Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice
3.Set aside and repeat with the remaining cauliflower.
4.Heat a large saute pan over medium heat, add olive oil and garlic and sauté about 3 to 4 minutes, or until soft.
5.Raise the heat to medium-high.
6.Add the cauliflower “rice” to the saute pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. with salt and pepper to taste.
(When using purple cauliflower it will turn dark at this point don’t worry)
7.Remove from heat and place in a medium bowl; toss with fresh cilantro and lime juice to taste.
(After the addition of the lime juice the cauliflower will brighten back up