Cauliflower Rice

One of my favorite ways to prepare cauliflower is to make it into rice. It's a simple process with a hand held grater or food processor. The dish itself is quick to make and very versatile. Use this ingredient like you would rice, in stir frys, veggie bowls, salads or toppings. Delicious raw or lightly sautéed in coconut or olive oil.

Begin by deciding which flavor combination your striving for. In this particular recipe I used coconut oil, cilantro and fresh lime juice. Black beans would of been a good addition as well. Remember treat this vegetable like you would rice except where the main function of the rice is to absorb liquid, then it will just get gummy. Today's dish is vegan and gluten free.

This recipe is slightly adapted from Culinary Colleen.com, a blog that I just recently started following.

Ingredients:

1 head of cauliflower

2 tablespoons coconut oil

1 medium onion (finely chopped)

1 large handful cilantro (chopped)

1/2 fresh lime (juiced)

1/4 teaspoon salt

1 14.5-ounce can black beans

To prepare:

Grate the cauliflower using a hand held grater or food processor. In a large skillet at medium heat, add coconut oil, then onions. Saute until translucent about 3 - 5 minutes, add salt. Raise heat to medium-high and then add the cauliflower. Saute for another 5 minutes or so, depending on how tender you like your cauliflower. If adding beans add now. Heat through, remove from heat and add the cilantro and lime juice. Enjoy!