Cilantro, Onion, & Jalapeño Cauliflower Rice

Seriously, I know you don’t really think you need another recipe for Cauliflower rice!  Truth be told, up until I made this, I didn’t think so either.  I even did my share of research and discovered there are tons of different recipes for Cauliflower rice.  But I didn’t find this one and in my opinion (which is important, but your’s is even more valuable), this one is amazing!

Trust me on this one!  I honestly believe you’ll be pleased I am giving you one more option on how to make this incredible tasty side dish.  Seriously, it was so good, my husband even had seconds.  In the past when I made cauliflower rice, he ate it probably just to be polite?  Not sure, but it’s never been his favorite.  He prefers my special Basmati Rice (another future post…so join my mailing list and you won’t miss out on any of my secrets?).

Recently, and by accident, I made one of the most delicious side dishes using Cauliflower ever.  It was truly EPIC!

I know you’re drooling, so am I — we just had it for dinner with a yummy ahi tuna steak.

Doesn’t this look good!  You know what else…it’s easy!  Really quick too since I had my paste ingredients all ready chopped for my guacamole that I was attempting to make over the weekend.  Due to some last minute changes in scheduling, it didn’t get made.  So Tuesday night after yoga I decided on Cauliflower rice, with a twist.

Who would have thought my Guacamole paste ingredients (that fortunately never got used for my guac) would make such a fantastic addition to cauliflower.  I am so glad I thought of it.  Dinner came together in no time at all.  When you have good healthy ingredients on hand, you create colorful and tasty meals.

You’ll love this!  Honestly the only recipe you’ll ever need or want for your next Cauliflower rice?.

Cilantro, Onion, &  Jalapeño Cauliflower Rice

INGREDIENTS

• 1 head medium head of Cauliflower
• 1/2 Jalapeño diced
• 1/2 bunch of cilantro chopped
• 1/2 onion diced
• 1 tsp of pink Himalayan sea salt or other sea salt
• juice of a lime
• 1 tablespoon of coconut oil or coconut ghee or olive oil

DIRECTIONS 

1. Place all ingredients in a food processor except your lime juice and oil.
2. Pulse until fine.
3. Heat oil in a cast iron skillet and add your cauliflower mixture to skillet.
4. Heat through, stirring occasionally
5. Add juice of lime and serve immediately.