Chipotle Lime Cauliflower Rice
This side dish was a creation based on what items I happened to have in my fridge at the time. I had an open can of chipotle peppers from a previous recipe and needed to use one of those bags of cauliflower rice from Trader Joes before it expired, so I decided to make this recipe up as I started heating the pan. Sometimes life's happiest accidents come from spur of the moment decisions, and this recipe turned out great. I used a lime press to get the juice from a fresh lime, but if you do not have access to fresh limes, using the juice from one of those squeeze bottles is acceptable. Full of smokey flavor from the peppers with a hint of the lime, this recipe took less than 10 minutes to make and is incredibly low carb and packed with protein. One head of cauliflower has about 11 grams of protein, 12 grams of dietary fiber and is only 150 calories. This recipe follows the rules for Whole 30, Paleo and is good for vegans too.
1 head of cauliflower, riced
Juice of 1 lime
1 chipotle pepper, finely chopped
1 tablespoon coconut oil
salt and pepper to taste
Using a large non-stick pan, heat the coconut oil over medium high heat. Once the oil is heated, add the cauliflower rice to the pan, stirring the rice well to get coated in the oil. Cook for 1-2 minutes.
Next squeeze the juice of the lime over the rice in the pan. Stir well to incorporate the juice with the cauliflower. Cook for another minute, you want a little of the liquid in the cauliflower to start to evaporate off.
Chop your pepper finely. It is already soft from sitting it the adobo sauce, so you shouldn't need to do too much work to get it into small bits. Add the pepper to the pan and stir well to mix it with the cauliflower. Continue to cook over medium high heat for about 5 more minutes. Add salt and pepper to taste, and serve topped with your favorite protein and some avocado. Enjoy!