Cilantro Lime Cauliflower "Rice"

Ingredients

• 1 medium head
• 1 tbsp extra-virgin olive oil
• 2 garlic cloves
• 2 scallions, diced
• Kosher salt and pepper, to taste
• 1-1/2 limes
• 1/4 cup fresh chopped cilantro

Directions

1. Cut away the core and let the cauliflower dry all the way. Chop it roughly into florets, then add half to a food processor and pulse until the pieces are tiny, like rice or couscous. Don’t take it too far, or you’ll end up with mush. Move that batch aside and do the same with the remaining cauliflower.
2. Warm a large saute pan over medium heat, then add the olive oil, scallions, and garlic. Cook for about 3 to 4 minutes, just until everything has softened.
3. Turn the heat up to medium-high. Add the cauliflower “rice” to the pan, cover, and cook for approximately 5 to 6 minutes, stirring often, until the outside is a little crisp and the inside is tender. Season with salt and pepper to taste. Take the pan off the heat, transfer everything to a medium bowl, and toss with the fresh cilantro and lime juice to taste.