Recipe shared on behalf of Abundant Harvest Organics, Vol 6, Week 30, March 22-23, 2013 newsletter.
1 head cauliflower
1 T water
1 lime juice and zested
1/2 cup chopped cilantro
2 T butter
Grate cauliflower florets until the pieces resemble rice. Place grated cauliflower and water in a pan and cook on medium low heat until tender. Stir lime zest and lime juice, cilantro into cooked cauliflower until well blended. Serve as a side dish.
My recommendations: Cut back the amount of lime juice to half and add a pinch of sea salt to taste. Also, butter may not even be needed.
Now, I'm off to make oven baked rutabaga fries (also featured on the AHO newsletter).
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