Roasted Cauliflower Rice with Cilantro

1 large head of cauliflower, trimmed and cored
avocado oil, for roasting
sea salt
2 limes, juiced
1/2 c. chopped cilantro
1 tsp. ground cumin
pinch of black pepper

Preheat the oven to 400F. Line a sheet pan with parchment or aluminum foil.
With the shredding blade attachment on a large food processor, run the cauliflower florets through to form small, rice-like pieces. You can also use the regular blade but you’ll have to run it through in batches and make sure to only “pulse” or you could end up with a cauliflower mash.

Dump the riced cauliflower onto the lined baking sheet, drizzle with avocado oil, and sprinkle lightly with sea salt. Toss well to coat and spread it out into a thin, even layer. Roast for 15-30 minutes (depending on how toasty you prefer it), removing the pan halfway through to toss the cauliflower.

Remove the cauliflower from the oven, toss it again, and allow it to cool in the pan for 5-10 minutes (you should see more steam/moisture released during this time). Squeeze the lime juice over top and toss in the chopped cilantro, ground cumin, and a pinch of black pepper. Serve immediately.

*Note: for a plain version, simply leave out the lime, cilantro, and cumin!

Cilantro Lime Cauliflower Rice

1 tablespoon olive oil
1/2 cup white onion, chopped
1 large clove garlic (about 1 teaspoon)
1 green jalapeño deseeded & chopped (optional)
3 cups riced cauliflower (about 1 medium head)
2 tablespoons vegetable stock
1/2 teaspoon salt (or as needed)
zest from 1/2 lime
1/2 cup fresh cilantro, chopped
1 tablespoon lime juice

Heat up the olive oil in a large skillet. When the oil is hot add the onions and sauté for 4-5 minutes on a medium heat or until they become soft and translucent.

Add the garlic jalapeño and cook for a minute until the garlic becomes fragrant. Stir the whole time.

Add the cauliflower to the skillet. Stir to mix everything together well.
Stir in the vegetable stock, cilantro salt and zest. Turn the heat up to high and cook for another minute. The high heat will draw out excess moisture in the cauliflower so it doesn’t get too mushy. Lower the heat again and add the lime juice. Mix in to the rice well.

Taste and season with more salt as needed. Serve warm and enjoy!