Cilantro Cauliflower Rice

This is the base that stands in beautifully for rice, a bright, herby bed for spiced meats and taco-style bowls, no grain required. 20 minutes on the stovetop and you have something that holds its own next to anything you build around it.

Cauliflower carries real value here. It is a cruciferous vegetable, a source of fiber and vitamin C, and the fiber feeds a healthier gut community while vitamin C supports immune function. The cilantro adds a fresh green note and its own polyphenols, and the lime brightens the whole pan with very little effort.

This is a humble head of cauliflower, grated by hand into something new. When you finish it with the cilantro and lime, notice the color and the smell before you build the rest of the plate. A few seconds of presence is part of the meal, not separate from it.

Ingredients

• 1 head cauliflower, grated
• 1 tablespoon coconut oil
• 1/2 teaspoon sea salt
• 2 tablespoons lime juice (omit for interstitial cystitis)
• 1/4 cup chopped cilantro

Omit the black pepper the source lists, which is off-limits on strict AIP. The lime and cilantro carry the brightness without it. Omit the lime juice if you are managing interstitial cystitis.

Method

• Warm the coconut oil in a skillet over medium heat. Add the grated cauliflower and salt and saute about 10 minutes, stirring now and then, until tender but not soggy.
• Take the pan off the heat and finish with the lime juice and cilantro.

*Adapted from acleanplate.com*