Jalapeño-Lime Cauliflower Rice

EGG-FREE, NUT-FREE, VEGETARIAN

Cauliflower rice has a light and fluffy texture that serves as the perfect companion to a variety of dishes. Lightly sautéing the cauliflower brings out a slightly nutty flavor, which pairs beautifully with jalapeño and lime.

Makes 4 servings

Prep time: 15 minutes

Cooking time: about 10 minutes

1 large head cauliflower, cut into small florets

2 tablespoons coconut oil or ghee

1 jalapeño, seeded and finely chopped

1 garlic clove, minced

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

Juice of ½ lime

3 tablespoons minced fresh cilantro

1. Working in two or three batches, pulse the cauliflower in a large food processor until broken down into small pieces resembling grains of rice.

2. In a large skillet, melt the coconut oil over medium heat. Add the jalapeño and garlic and cook, stirring often, until tender, 3 to 4 minutes.

3. Add the riced cauliflower, salt, and pepper and cook until the cauliflower is just cooked through, 5 to 7 minutes. Remove the skillet from the heat and stir in the lime juice and cilantro. Serve warm.

Noelle’s tip: For even chopping, fill the food processor only about half full of cauliflower for each batch.

Prep ahead: Rice the cauliflower ahead of time and store it in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to a month.