CITRUS CAULIFLOWER RICE

Hey guys! I’ve been testing some healthier recipes that I’ve found in books and online. Today’s experiment was cauliflower rice! I hate cauliflower, but this actually had a nice taste 😁😁😋

INGREDIENTS:

• 1 large head fresh cauliflower (about 2-3 pounds)
• 2-3 tablespoons coconut oil (for cooking & flavoring) *you can also try lemon or garlic infused coconut oil or butter or ghee*
• 1/2 medium onion, diced (about 1/2 cup)
• 1 clove garlic, minced (about 1 teaspoon)
• 1/2 teaspoon Aleppo pepper (or crushed red pepper flakes)
• zest from 1 lemon (about 1 tablespoon)
• 2 teaspoons lemon juice (I used 1 1/2 tbsps ♥️ lemon)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup fresh parsley leaves, minced (about 2 tablespoons)

DIRECTIONS:

1. Prep the cauliflower. Break the cauliflower into florets, removing the stems. Place the florets in the food processor bowl and pulse until the cauliflower looks like rice. This takes about 10 to 15 one-second pulses. You may need to do this in a few batches to avoid overcrowding (which leads to mush).

2. Cook the aromatics. Place 2 teaspoons coconut oil in a large, nonstick skillet and heat over medium-high, about 3 minutes. Add the onion and cook until it’s translucent, about 5 minutes. Add the garlic and Aleppo pepper and stir-fry until fragrant, about 30 seconds

3. Finish it up. Add 1-2 tablespoons coconut oil to the pan, along with the cauliflower, lemon zest, lemon juice, salt, and pepper. Stir everything together and sauté until the cauliflower is tender, about 5-7 minutes. Stir in the parsley, try a bite, then add more salt and pepper, if necessary.

MIX IT UP!

Replace the lemon zest & juice with lime and swap in cilantro instead of parsley.

Keep the lemon and replace the parsley with fresh or dried rosemary.

Meal prep fajita bowls: citrus caulifower rice, chicken, peppers and onions, guacamole, pineapple chow