Cilantro Lime Cauliflower Rice Bowls
These bowls use cauliflower instead of rice as the main component, and can be as versatile as you like. Try making curry, Asian, Mediterranean, or Middle Eastern style bowls with your choice of ingredient toppings.
Ingredients
- 1 head (1.2 kg) cauliflower, cut into florets
- 2 Tablespoons (30 ml) extra virgin olive oil, divided use, optional
- 2 limes, juiced
- 1 bunch (15 g) fresh cilantro leaves, chopped
Directions
- Place cauliflower florets into the Vitamix container and add just enough water so the cauliflower floats above the blades. Secure the lid.
- Select Variable 6. Pulse 5 times or until you have small pieces resembling rice. Strain and pat dry with a towel to remove excess water.
- Working in two batches, add 1 Tablespoon olive oil to a large non-stick skillet set over high heat. Add half the cauliflower to the pan and cook for 3 to 5 minutes. Remove from heat and set aside in a separate bowl.
- Add remaining 1 Tablespoon olive oil to the skillet, followed by remaining uncooked cauliflower. Cook for 3 to 5 minutes, then combine all cooked cauliflower in a bowl and season with cilantro and lime juice.
Chef's Notes
- These bowls can be seasoned with any combination of ingredients you like—just be sure to cook the rice quickly to keep its taste and texture at an optimum level.Switching out traditional white rice for cauliflower rice is a low carb alternative that really bumps up the nutrient profile of this dish.