Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Light, fluffy cauliflower rice tossed with garlic, plenty of fresh coriander and a sharp hit of lime.
Side dish. Good with chicken fajitas, chilli con carne or grilled prawns. Find a main
Equipment: Food processor, large frying pan
Measures and names
Ingredients
- 1 large cauliflower, about 800 g, leaves and thick stalk removed
- 1 tbsp olive oil
- 2 garlic cloves, finely chopped
- 3 spring onions (scallions), finely sliced
- 1 lime, zested and juiced
- 20 g fresh coriander (cilantro), finely chopped
- Salt and black pepper
Method
- Break the cauliflower into florets and pulse in a food processor, in batches, until it looks like grains of rice (or grate it on the coarse side of a box grater).
- Heat the oil in a large frying pan over a medium-high heat. Add the garlic and spring onions and fry for 1 minute until fragrant.
- Tip in the cauliflower, season well and stir-fry, uncovered, for 4-5 minutes until hot and just tender but still with a little bite.
- Take off the heat and stir through the lime zest, lime juice and coriander. Taste, adjust the seasoning and serve straight away.
Swaps and tips
Rice the cauliflower up to a day ahead and keep it covered in the fridge. Don't add a lid while cooking, or it steams and turns soggy.
Easy variations
- Add a finely chopped green chilli with the garlic
- Stir in a diced avocado just before serving
- Swap the lime for lemon and the coriander for parsley
- Finish with a sprinkle of toasted pumpkin seeds
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 4 g | 6 g | 4 g | 4 g | 70 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
