{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.

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