Ever since we found, this recipe for Cilantro lime cauliflower rice over at skinnytaste.com I have been thinking about how many people don’t know of this rice alternative or how to make it. My first experience with it was certainly no more than a few months ago, and it has become a favorite around the house. I’m stoked to be able to share this how-to with you today.
The hardest part for me was probably learning how to best remove the core. Love stepped in though to show me that removing the leaves first was the way he prepared it for us. He’s usually the cook due to my hectic work schedule, but I love learning new things in the kitchen. As you can see here there are a lot of leaves around the base of the vegetable that do sort of hide where the core is connected.
Once you have parted with the leaves though, the core is easy to see. It’s also not very large. You just cut it away from the florets, and you are ready to start breaking down the cauliflower.
The next two steps are honestly super easy. You break the cauliflower down into florets. The hardest part is deciding how large or small they should be. You don’t have to break them down to itty bitty pieces before putting them in the food processor, because it will do the majority of the work for you.
Now you simply pulse the cauliflower in the food processor until it looks about the size of rice. You sautee it and add a little seasoning, and you won’t even notice that you’re missing anything. It’s delicious, filling, and it’s a low carb option. You’ll be thanking Gina for the recipe and hopefully you’ll do it more often now that you know how easy it is to break down.
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