20-Minute Cauliflower Rice

Prep:

10 m

Cook:

10 m

Ready in:

20 m

Yum

The Indian version of cauliflower rice is definitely a richer version thanks to flavorful spices and herbs added.

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Servings: 4

Cauliflower

1 head, broken into florets

Butter

3 tbsp.

Garlic

1 clove, minced (or to taste)

Cumin

½ tsp.

Ground coriander

½ tsp.

Garam masala

½ tsp.

Ground turmeric

½ tsp.

Fresh ginger

¼ tsp., minced, or to taste

Cayenne pepper

1 pinch (or more to taste)

Salt

to taste

Ground black pepper

to taste

Lime

1, cut into wedges

Fresh cilantro

¼ cup, chopped (or to taste)

Use a blender or a food processor to process the cauliflower florets and break them into smaller pieces about the size of rice.
Take a skillet, add butter, and heat it over a medium-high heat.
Add the cauliflower rice and the next nine ingredients (from garlic to black pepper) to butter. Cook for about 10 minutes or until the cauliflower is softened. Stir occasionally.
Remove from heat and add cilantro and the wedges of lime.

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