16oz.riced caulifloweror 2 heads cauliflower florets, riced in a food processor on the shred setting
Zest of 1 small lime
¼cupcilantro leaveschopped
Pinchof Kosher salt
1/8tsp.freshly ground black pepper
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium-high heat until shimmering.
Add the cauliflower rice and sauté until softened, about 5 minutes.
Add in the zest of the lime, cilantro, salt, and pepper. Stir to combine and sauté an additional minute or two, until the flavors combine and the rice is slightly browned.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Pineapple House Rules makes no guarantees to the accuracy of this information.
Keyword low calorie, low carb, Mexican, Mexican side dish, side dish, vegetable side dish