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{Chili~Lime~Cilantro} | Riced Cauliflower


A super easy go-to cauli-rice recipe to round out any Southwestern or Thai meal.

Makes for some delicious corn tortilla tacos! Top with Mexican Cabbage Slaw, avocado and tequila lime shrimp! Or serve with a Thai Coconut Curry. Simple and delicious.

If you've got kids, get them cooking in the kitchen by letting them de-stem the cilantro ;)

Yield | 4 servings, 1 cup per serving

Ingredients:

  • 4 tsp Coconut Oil

  • 4-5 cups Riced Cauliflower (about 1 medium head, or two frozen packages)

  • 2 tbsp Lime Juice (about 1 lime)

  • 1 tsp Chili Powder

  • 1/4 tsp Sea or Pink Salt

  • 1/2 cup Fresh Cilantro, de-stemmed and chopped

Instructions:

If using frozen cauli-rice, heat your pan on high and add the coconut oil just before you add the cauli-rice. Cook on high for 1-2 minutes and reduce heat to a simmer to most of the water in the pan evaporate.

If using fresh made cauli-rice, heat your pan to medium-high and add the coconut oil just before you add the cauli-rice. Cover and cook until tender, about 5 minutes) stirring occasionally. Remove lid and let any remaining water simmer off.

Stir in the spices and turn heat off. Mix in the fresh cilantro last.

 


GRETCHEN'S
COOKING &

EATING TIPS

#1 

Choose fresh, organic, local and seasonal as often as possible.

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#2

Have fun learning about soaking and sprouting legumes and grains!

 

#3

Enjoy the cooking practice!  Make it a meditation. Add music and perhaps a little wine/beer ;)

 

#4

Set up some methodical "experiments" to challenge any food-phobias or food groups that you have developed a degree of "uncertainty" about. Try different preparation methods. How does grinding, pounding, sprouting, cooking and/or fermenting 

change your experience of that food?

​

#5

Enjoy eating! Create a stress-free eating environment. Take the time to slowly chew and savor the collaboration of food and energy that you are taking in. 

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