Friday, August 6, 2010

Cauliflower and Cilantro 'Rice'

This simple and delicious recipe comes from a nutritionist who is also a member of "Cooper's CSA Farm & Maze's" CSA program. It is an easy side dish that gives the satisfaction of a couscous or rice, but is much lighter because it's not carb-rich!

1 medium head of cauliflower, chopped fairly small
2 tbsp olive oil
2 cloves finely chopped garlic
Juice of a half a lime
¼ cup chopped cilantro
½ teaspoon chipotle chili powder (regular chili powder will also work fine)
Kosher Salt and freshly ground black pepper, to taste
  • Put all of the cauliflower in a food processor and pulse until it resembles rice grain or couscous – you may need to toss it around in the food processor a couple of times.
  • Heat the olive oil on medium in a pan with chopped garlic just until the garlic is fragrant. Add the cauliflower bits, lime juice and chili powder and cook on medium high heat until cauliflower is “al dente”. You’ll need to keep it moving so that it doesn’t burn. If you like it a bit softer or stickier you can add some veggie or chicken broth as this will “stick” the cauliflower together a bit better.
  • Once it’s cooked to your desired texture, toss in the cilantro and season with salt and pepper.
This is also really nice cold on a salad or put into a veggie wrap!

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