Fresh cauliflower rice sauteed with shallot, chili powder and cumin and finished with a squeeze of fresh lime and chopped cilantro. A delicious option for low carbohydrate and Keto diets
Total Time35 minutesmins
Course: Side Dish
Keyword: cauliflower, Keto, low carb, side dish, vegan, vegetables
Servings: 6
Author: Adapted from Cook's Illustrated vegetables Illustrated cook book
Ingredients
1headcauliflower (2 lbs.) cut into 1 inch florets (6 cups)
2tbspolive oil
1shallot, minced
1-2tspcuminsee notes
1-2 tspchili powdersee notes
salt & pepper
1/2cup chicken or vegetable brothoptional
2tspfresh lime juice
2tbspfresh cilantro, minced
Instructions
Working in batches, pulse cauliflower florets in food processor until finely ground into 1/4 - 1/8 inch pieces, scraping down sides of bowl as needed. Transfer to bowl.
Heat oil in large saute pan over medium-low heat. Add shallot, cumin and chili powder and cook until shallot is softened, about 3-5 minutes. Stir in cauliflower, broth and salt & pepper, to taste. Cover and cook, stirring occasionally, until cauliflower is tender, 10-15 minutes.
Uncover and continue to cook, stirring occasionally, until cauliflower rice is almost completely dry, about 3 minutes. Remove from heat and stir in cilantro, lime juice and additional salt & pepper, if desired.
Notes
The original recipe called for 1 tsp of cumin and 1 tsp. coriander. I used cumin and chili powder (instead of coriander) and increased the seasoning to 1 tbsp each of the spices. This resulted in a very full flavored dish. If you prefer mild flavor use 1 tsp. of each spice. For medium flavor use 2 tsp. of each spice.