makes 6 servings · prep time: 10 minutes · cook time: 23 minutes
This cauliflower rice recipe is perhaps my favorite side dish in this book. It is simple yet flavorful and complements so many main dishes. I love serving it with Greek Meatballs, Fish Taco Bowls, and Shrimp Piccata. See? It goes with just about everything! I like to make a double or triple batch of this rice and freeze it in individual portions to heat up to accompany quick-and-easy weeknight dinners.
ingredients
• 2 tablespoons butter or olive oil
• 6 green onions, sliced, white and green parts separated
• 1 small white onion, chopped (about ½ cup)
• 4 cloves garlic, minced
• 6 cups riced cauliflower
• 1 tablespoon grated lime zest
• Juice of ½ lime
• 1½ teaspoons sea salt
• ¼ teaspoon ground black pepper
• ½ cup chicken stock
• Lime wedges, for serving
directions
1.Heat the butter in a large skillet over medium heat. Add the white parts of the green onions, the white onion, and the garlic and sauté until the garlic is fragrant and the onions are translucent, about 5 minutes.
2.Add the cauliflower, lime zest, lime juice, salt, and pepper. Sauté until the cauliflower is tender, about 10 minutes.
3.Add the chicken stock and cook, stirring often, for an additional 8 minutes, or until all of the stock is evaporated and the rice is tender but not mushy.
4.Mix in the green parts of the green onions and serve with lime wedges.
tips: For a delicious variation, try making this dish with cilantro in place of the green onions.
To make this dish dairy-free and Paleo compliant, use olive oil instead of butter.
CALORIES: 75 | FAT: 4 g | PROTEIN: 3 g | TOTAL CARBS: 7.5 g | DIETARY FIBER: 2.7 g | NET CARBS: 4.8 g
