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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. DIRECTIONS: | 2. Remove the core and let the cauliflower dry completely. | 3. 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 or couscous – don’t over process or it will get mushy. | 4. Set aside and repeat with the remaining cauliflower. | 5. Heat a large saute pan over medium heat, add olive oil, scallions and garlic and sauté about 3 to 4 minutes, or until soft. | 6. Raise the heat to medium-high. | 7. 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. | 8. Remove from heat and place in a medium bowl; toss with fresh cilantro and lime juice to taste. | 9. Read more at https://www.skinnytaste.com/cilantro-lime-cauliflower-rice/#BwM6HxptTTEQaU04.99. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice	3			2036.85	423.1875	41.847	17.76
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic clove	2			-	-	-	-
scallion	2		diced	64.0	14.68	3.66	0.38
kosher salt pepper				-	-	-	-
lime	1 1/2			-	-	-	-
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.