I regret not getting on the cauliflower rice bandwagon sooner, because it really is so easy and so delicious! The great thing about cauliflower rice is that it acts as a base for any flavor profiles you want to add. My cauliflower rice dish is a play on a burrito bowl, using lots of smoky cumin with refreshing lime zest and juice. Top it with avocado slices, salsa, and sriracha hummus, or perhaps grilled chicken or fish.
Why (the science): Cauliflower is rich in glucosinolates, compounds that significantly reduce inflammation and your risk of cancer!
1 head of cauliflower
1 teaspoon olive oil
½ teaspoon cumin
¼ teaspoon garlic powder
¼ - ½ teaspoon red pepper flakes
1 lime, zest and juice
Salt and pepper to taste
Toppings: avocado, salsa, hummus, fried egg, grilled chicken or fish, sautéed veggies, sea salt crystals
Heat oil in a skillet over medium heat.
Meanwhile, using a cheese grater, grate the cauliflower head into a large bowl.
Hint: The best “rice” comes from the florets, but keep the stems for another time- they can be roasted, sautéed, steamed, or added to soup.
Hint: You can add other veggies at this point, like zucchini or onion, if you want some added veggies J I added ½ a jalapeño!
Spread cauliflower evenly across the heated skillet. Without stirring, add all spices, lime zest, and lime juice, and allow to cook for 5 minutes.
Add lime zest and juice, and begin to stir cauliflower for another 3-5 minutes until the cauliflower gets a nice brown color.
Serve with your favorite toppings!