- 1 head cauliflower (≈ 24 ounces or 6 cups chopped)
- 1 TBSP extra-virgin olive oil
- 2 cloves garlic, minced
- 2 scallions, diced
- 1/4 tsp sea salt
- 1/4 tsp pepper
- 3 TBSP fresh lime juice (juice of 1-1/2 limes)
- 1/4 cup fresh cilantro, chopped
Rinse cauliflower, and pat dry. Chop into florets, and grate in food processor. If you don’t have a food processor, leave cauliflower whole, and grate with box grater.The cauliflower should resemble the size of rice or couscous.
Heat a large pan on medium heat, and add olive oil, garlic, and scallions. Sauté 3 to 4 minutes.
Increase heat to medium-high, and add cauliflower. Sauté for 5–6 minutes; remove from heat and transfer to a large bowl (before cauliflower gets mushy).
Toss with sea salt, pepper, lime juice, and cilantro.
Makes 6 servings (1 serving ≈ 1⁄2 cup)
Institute of Functional Medicine – From Cardiometabolic Food Plan
Find high quality extra virgin olive oil here.
In South Central PA, you can find organic veggies here