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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

 

  1. 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.
  2. 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

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