Cilantro Lime Cauliflower Rice
Posted By Savita
Cauliflower, mostly as curries are very famous as every-day no-meat main course in India. When I heard about these cauliflower rice, frankly.... I did not understand the deal. Cauliflower is cauliflower, what do we mean by "cauliflower rice"? A little search revealed, it is still our old favorite cauliflower, but processed a little fine to mimic rice texture and low-carb promise comes with it in a package.
I wanted to make cauliflower rice, but decided to add some spanish twist with cilantro, lime, cumin and garlic. When working with cauliflower, it is important to remember that cauliflower is a plain canvas, more colors (flavors) you paint on it, more beautiful (delicious) it gets.
Even though Vishal still ate these "cauliflower rice" with homemade wheat flat bread (Indian Roti), I enjoyed a plate-full as-is with some grilled tofu on side. He kept repeating, "trust me, it is just cauliflower, rice thing-y is gimmick". I tell you, if something gets a healthy stamp, he anyways has 10 concerns about it, you know him by now ;)
- 1 Cauliflower (1 head, about 25-28 oz)
- 2 Lime (1.5 tbsp lime juice, use rest for garnish)
- 1/2 Cup Cilantro (chopped)
- Salt and Black Pepper (as per taste, I used 1/4 tsp pepper, 1/2 tsp salt)
- 3 Green Onion (thin sliced, white and greens divided)
- 2 tbsp Olive Oil
- 1 Cup Green Peas (I have used frozen peas)
- 2 Garlic (2 medium cloves of garlic, fine chopped ( about 1 tsp))
- 1 tsp Cumin Powder (preferably roasted)
- 1. Remove cauliflower florets from stem. Discard hard stems. I have used all the soft stems in rice, just discarded the bottom hard ones.
- 2. In food processor, pulse cauliflower florets in small batches to coarse pieces. Don't overcrowd the processor or florets at the bottom will get very fine and mushy when cooked.
- 3. Pulse only 6-7 times, don't make cauliflower too fine.
- 4. Heat olive oil in a wide pan, add chopped garlic and white of green onions. Saute for 1 minute or until onions are just soft. Add cauliflower and cumin powder.
On high heat, cook cauliflower stirring often until water has evaporated and cauliflower pieces have slight brown edges here-and-there. about 5-6 minutes, then add frozen peas and half of cilantro. Gently stir to combine and cook for 2-3 minutes, just until peas are tender.
Additional Notes:If using purple cauliflower, it will start turning violet at this stage. Don't worry it is just because of contact with heat.
Remove from heat and add remaining cilantro, salt, black pepper, and lime juice. Gently fold in to season the rice well. Taste and adjust salt. Garnish with greens of green onion. And here you go, low-carb, delicious cauliflower rice are ready! Serve with grilled or roasted meat for dinner or just for lunch.
Additional Notes:If using purple cauliflower, you will notice it has started going back to it's original vibrant purple color. amazing!! isn't it? Also, this is an indication that lime juice is thoroughly distributed in rice or not :)