- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 70
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 438 mg
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 70
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 438 mg
Ingredients
Directions
- Make sure the cauliflower is completely dry, then chop into large pieces; you can include the core, but discard the leaves.
- Put the cauliflower pieces in a food processor with the cumin, paprika and cayenne; pulse everything together until it is the texture of rice. Work in batches if necessary and don't over process or it will get mushy.
- In a large skillet, heat the oil over medium heat. Add the garlic and shallot and cook until softened, 2 to 3 minutes. Add the cauliflower mixture and cook until heated through, 3 to 5 minutes. Transfer to a serving dish and toss in the scallions and cilantro. Season with salt and pepper and add a squeeze of lime juice to help remove any bitterness from the cauliflower. Serve warm.
