¾ cup coarsely chopped fresh cilantro leaves and stems
½ small white onion, chopped
1 tsp minced garlic
2 TBSP EVOO
1 pound fresh cauliflower crumbles or riced cauliflower (about 4 cups)
1 tsp fresh lime juice
½ tsp kosher salt
- Place cilantro leaves and stems, onion, and garlic in a mini food processor; process until finely chopped and almost paste-like, stopping to scrape down sides as needed.
- Heat oil in a skillet over medium-high. Add cauliflower; cook, stirring occasionally, 3 minutes. Stir in cilantro mixture; cook, stirring occasionally, 2 minutes or to desired texture. Stir in lime juice and salt.
Serving size 2/3 cup