One of the things I learned from the first time I did the Whole30 (read more here, here, here, here, and here) was that I am super allergic to rice. My hand swell up, break out, and get all itchy within 30 minutes of eating rice. Its really unpleasant. Thank goodness for the Whole30, because I would have never guessed it was rice that was causing that painful reaction. So, while I will occasionally eat wheat and other grains, sugar, and dairy, I will NOT eat rice. Its just so not worth it for me.
The only time I miss rice is when I’m eating Indian or Mexican dishes. Thank goodness for the ever useful cauliflower! Cauliflower is just such a wonderfully diverse vegetable. You can make soup, or roast it, cover it in cheese, make buffalo poppers, mash it for a potato substitute. And rice!
Cauliflower rice is really simple. If I am making any dish that is traditionally served with rice I will just whip out my cauliflower rice recipe and I’m totally happy. I’m not loading up on carbs and I’m eating more veggies, total win all around!
Chipotle Lime and Cilantro Cauliflower “Rice” (paleo & vegan)
- 1 head of cauliflower
- 2 limes, juiced and zested
- 1/2 cup chopped cilantro
- 1 tablespoon coconut oil
- 2 tablespoon ghee or clarified butter (or just omit for vegan option)
Using a cheese grater, grate cauliflower or pulse it in a food processor until it resembles rice.
Melt coconut oil in a large skillet and add grated cauliflower. Cook until tender, about 5-7 minutes.
Remove from heat and stir in lime juice and zest, cilantro and ghee.
(Original recipe from allrecipes.com)