Chili Lime Cauliflower Rice

Chili Lime Cauliflower Rice
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    [post_date] => 2016-02-15 18:36:30
    [post_date_gmt] => 2016-02-16 00:36:30
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    [post_title] => Chili Lime Cauliflower Rice
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    [post_modified] => 2016-02-16 11:01:15
    [post_modified_gmt] => 2016-02-16 17:01:15
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TOTAL TIME :10minutes10minutes
  • 1 large head cauliflower, de-stemmed and chopped into florets
  • 2 tablespoons grass-fed butter or olive oil
  • 1 tablespoon chili powder
  • 1 teaspoon sea salt
  • 1/4 cup full fat coconut milk
  • 1 teaspoon lime zest
  1. Place 1/2 of your cauliflower florets in a food processor fitted with an "s" blade. Pulse until it forms the texture of rice. Empty into a bowl and remove any large pieces left. Repeat with remaining florets. *Alternatively, you can grate cauliflower on a box grater.
  2. Optional but recommended: pack rice together with your hands and turn it out onto a large dish towel. Wrap rice in dish towel and twist, squeezing hard over the sink to get any excess water out. Place rice back in bowl.
  3. Heat a large saute pan to medium heat and add butter or olive oil. When butter is melted or olive oil is slightly shimmering, add cauliflower. Cook 2-3 minutes, stirring slowly, then add remaining ingredients.
  4. Cook cauliflower, stirring, another 5-8 minutes. If you want some golden caramelized bits, allow to cook without stirring a few minutes. Scrape bits off the bottom before serving. Enjoy with my Coconut Butter Salmon or any other protein you desire!
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