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Cauliflower Rice
Tender cauliflower acts like extra toothsome and tender rice. Mixed with flavored with fresh herbs and just a hint of sweetness from coconut water powder‚ this is a guaranteed stand-out side dish.
INGREDIENTS2 Tbsp Navitas Organics Hemp Seeds ½ Cup (packed) fresh Cilantro, chopped |
DIRECTIONSCut off the cauliflower florets and place in a food processor (you should have about 6 cups florets). Pulse the machine several times until the cauliflower has been broken down into small bits that resemble rice. Transfer cauliflower from the machine to a bowl and set aside. Rinse out the food processor. Return the processor to the base, and add the hemp seeds, cilantro, mint, lime zest, lime juice, olive oil, and jalapeno, and generously season with sea salt and black pepper. Process into a pesto-like sauce. In a large skillet with a tight-fitting lid, melt the coconut oil over medium-high heat. When the oil is hot, add the garlic and cook for one minute or until golden. Add the cauliflower as well as 2 tablespoons of water. Season with sea salt and black pepper, mix well, then cover the skillet and steam for 10 minutes. Remove the cover, toss the vegetables, and continue to cook until all the excess moisture has cooked away and the cauliflower has dried out slightly and resembles fluffy rice (about 5-6 minutes). Transfer hot “rice” to a mixing bowl, and add the herb sauce. Toss well and adjust the seasonings as desired. Serve warm or at room temperature. Makes: 4 Submitted by: Julie Morris |
Tender cauliflower acts like extra toothsome and tender rice. Mixed with flavored with fresh herbs and just a hint of sweetness from coconut water powder‚ this is a guaranteed stand-out side dish.
Ingredients
- 2 Tbsp Navitas Organics Hemp Seeds
- ½ Cup (packed) fresh Cilantro, chopped
- ⅓ Cup (packed) fresh Mint, chopped
- Zest of one Lime
- ¼ Cup Lime Juice
- ¼ Cup Olive Oil
- ½ Jalepeno, seeded and diced
- 1 head Cauliflower
- 1 Tbsp Coconut Oil
- 2 cloves Garlic, minced
- ⅓ Cup Shredded Coconut (unsweetened)
- Sea Salt and Black Pepper
Directions
- Cut off the cauliflower florets and place in a food processor (you should have about 6 cups florets). Pulse the machine several times until the cauliflower has been broken down into small bits that resemble rice. Transfer cauliflower from the machine to a bowl and set aside.
- Rinse out the food processor. Return the processor to the base, and add the hemp seeds, cilantro, mint, lime zest, lime juice, olive oil, and jalapeno, and generously season with sea salt and black pepper. Process into a pesto-like sauce.
- In a large skillet with a tight-fitting lid, melt the coconut oil over medium-high heat. When the oil is hot, add the garlic and cook for one minute or until golden. Add the cauliflower as well as 2 tablespoons of water. Season with sea salt and black pepper, mix well, then cover the skillet and steam for 10 minutes. Remove the cover, toss the vegetables, and continue to cook until all the excess moisture has cooked away and the cauliflower has dried out slightly and resembles fluffy rice (about 5-6 minutes). Transfer hot “rice” to a mixing bowl, and add the herb sauce. Toss well and adjust the seasonings as desired. Serve warm or at room temperature.