This has become one of my favorite staple recipes! I feel like people think making cauliflower rice is so difficult but it really isn’t!
I was at Whole Foods and they sell is pre-made non frozen, I literally had the bags in my hand and realized I needed like 4 bags which would be around $20 just for the cauliflower so I put them back. I bought two individual heads and told myself I would make it myself.
I got home, did some research and found some tips and tricks so here they are!
Instead of cutting them into tiny pieces by hand or shredding them, just cut the florets off, throw them into a high powered blender and BOOM! Literally the quickest thing ever!
After cooking, you can use a nut milk bag to drain the access liquid. This helps so much for meal prepping and you can use this trick if you choose frozen cauliflower as well!
So here is my recipe, hope you like it!
1 head cauliflower
1 tablespoon avocado oil
1 tbs lime juice
1/2 cup diced cilantro
1/2 c mozzarella cheese
1 tsp salt
1 tsp pepper
1 tsp garlic powder
Chop cauliflower into pieces and put into food processor or blender until it is a rice texture.
Cut jalapeno into small pieces and dice cilantro.
Heat olive oil in a large pan, add in the cauliflower, jalapeno and diced cilantro cooking for a few minutes.
Add lime juice, seasoning, and mozzarella cheese to the pan, and stir to combine.
Cook until cauliflower is cooked, about 5-6 minutes, or until it becomes translucent.
Remove from heat and enjoy!
Side note- If your rice is watery you can use a nut milk bag to drain the access liquid!