Cauliflower rice

Cauliflower rice is an easy way to fit another serving of vegetables into stir-fries, burrito bowls and curries. Cauliflower is a cruciferous vegetable, in the same family as broccoli and cabbage, and a good source of vitamin C and fiber.

Ingredients:

• 1 medium head cauliflower (or 4 cups pre-riced)
• 1 tablespoon olive or avocado oil
• 1 garlic clove, minced
• 2 green onions, sliced
• Sea salt and pepper to taste
• Squeeze of lime and chopped cilantro (optional)

Preparation:

• Cut the cauliflower into florets and pat them dry.
• Pulse in a food processor, in batches, until the pieces are the size of rice grains (or grate on the large holes of a box grater).
• Warm the oil in a large skillet over medium-high heat. Add the garlic and green onions for 30 seconds.
• Add the cauliflower and cook 5 to 7 minutes, stirring often, until just tender. Leave the pan uncovered so it doesn't steam and turn soggy.
• Season with salt, pepper, lime and cilantro. Raw riced cauliflower freezes well, so make extra.