Cilantro Caul Rice

Bea Austin


Nutrition Facts:
Serving Size: 1/2 cup (cooked)
Total Calories: 65 Calories
Protein: 3 g protein (ÉU calories from protein)
Fat: 4 g
Net Carbohydrates: 5 g

pinch tips: How to Shuck, Cook, and Cut Corn




10 Min


15 Min


1 large
1 Tbsp
olive oil, light
1/4 c
fresh cilantro chopped
juice of lime ( add more to taste)
salt &pepper to taste

Directions Step-By-Step

Remove the outer leaves and stem from the cauliflower. With the head of the cauliflower
intact, shred the cauliflower using a box grater. (You can also chop the cauliflower ín io
large chucks and shred it using a food processor.) Drizzle a large skillet with olive oil,
Add cauliflower. Add sea salt and black pepper to taste, about a half teaspoon of each,
to start. Saute for about 5 minutes or until the cauliflower begins to become translucent,
stirring gently to ensure that it cooks through. About halfway through the cooking time,
add the chopped cilantro and lime juice. Makes approximately four 1/z-cup servings.
Use as a rice repiacement with any Mexican dish

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Latin American
Other Tag: Healthy
Hashtags: #Low, #Carb, #Dish