• 1 large head of cauliflower
  • 2 tablespoons of olive oil (divided)
  • 3 garlic cloves (minced, divided)
  • 1/2 large onion, chopped
  • 1/4 cup cilantro, chopped
  • 1 tablespoon white vinegar
  • 1 lime, juiced
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt


Rice cauliflower by first chopping the head of cauliflower into florets and adding these to a food processor. Pulse until the cauliflower has a rice texture. Heat a large skillet to medium heat. Add 1 tablespoon of olive oil, and sauté onion and two minced garlic cloves for 3-4 minutes. Add cauliflower rice and continue to sauté. Meanwhile, add cilantro, vinegar, one minced garlic clove, lime, cumin, and salt to food processor or blender. While motor is running, drizzle in remaining 1 tablespoon of olive oil. Blend until sauce is smooth. Pour sauce over the cauliflower rice, and continue to mix until the sauce is completely incorporated. Remove from heat once cauliflower is tender, and serve.

Serving Size: 1/8 of the recipe
Makes 8 servings (about 1/2 cup per serving)


Calories 66
Fat 3.8g
Saturated Fat 0.5g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 2.5g
Cholesterol 0mg
Sodium 152mg
Potassium 348mg
Carbohydrate 7.9g
Fiber 3.2g
Sugar 2.6g
Protein 2.5g

Modified from Wholesomelicious