Ingredients:

  • 1 large head cauliflower (about 1½–1¾ lb / 680–800 g), trimmed and cored — yields ~6 cups riced (approx. 600–700 g) OR 24 oz (680 g) frozen riced cauliflower, thawed and well drained
  • 1–2 tbsp extra-virgin olive oil OR 1 tbsp olive oil + 1 tbsp unsalted butter (15–30 ml / 14 g)
  • 1 small onion, finely diced (optional) (about ¾ cup / 100 g)
  • 1–2 garlic cloves, minced
  • ½ tsp ground cumin (optional) (1 g)
  • Kosher salt and freshly ground black pepper, to taste (start with ½ tsp salt / 3 g)
  • Zest of 1 lime (about 1 tsp / 2 g)
  • Juice of 1–2 limes (about 2–3 tbsp / 30–45 ml), to taste
  • 1 generous cup packed fresh cilantro leaves, chopped (about ¼ cup chopped / 15 g)
  • 2–3 tbsp chopped scallions or red onion (optional) (30–45 g)
  • Optional: 1 small jalapeño, seeded and minced
  • Optional: 2 tbsp toasted pepitas (pumpkin seeds)
  • Optional: ¼ cup crumbled cotija or feta

Instructions:

  1. Rice the cauliflower: cut into florets and pulse in a food processor until rice-sized, or grate on a box grater. Tip: stop when pieces resemble pearl couscous. Optionally squeeze out excess moisture for a drier result.
  2. Prep aromatics and herbs: finely dice the onion (if using), mince garlic, zest and juice the limes, and chop cilantro and scallions.
  3. Sauté aromatics: heat oil (and butter if using) over medium heat in a large skillet. Add onion and cook until translucent, 3–4 minutes. Add garlic (and jalapeño if using) and cook 30–45 seconds until fragrant.
  4. Cook the riced cauliflower: add riced cauliflower to the skillet and stir to combine. Spread into an even layer and cook undisturbed 2–3 minutes to dry and lightly toast the bottom. Stir and continue to cook 3–4 more minutes until tender but not mushy.
  5. Season and finish: reduce heat to low and stir in lime zest, lime juice, and ground cumin (if using). Season with salt and pepper to taste. Remove from heat and fold in chopped cilantro and scallions.
  6. Serve: transfer to a serving bowl and garnish with additional cilantro, toasted pepitas, or crumbled cotija/feta if desired. Adjust lime and salt to taste and enjoy as a side or base for bowls and tacos.