Ingredients:

• 1 medium head cauliflower
• 1-1/3 tbsp avocado oil
• 2 garlic cloves
• 2 scallions, diced
• Pink Himalayan sea salt & pepper
  • 1-1/2 limes
  • 1/4 cup fresh chopped cilantro

INSTRUCTIONS:

1. To cut the cauliflower into rice: Remove the core and coarsely chop the cauliflower into florets, then place the cauliflower (in 2 or 3 batches) in a food processor and pulse until the cauliflower is small and has the texture of rice. Set aside and repeat with the remaining cauliflower.   * Don't over process or it will get mushy.
2. Heat a large saute pan over medium heat, add avocado oil, scallions and garlic and sauté about 3 to 4 minutes, or until soft.
3. Raise the heat to medium-high and add the cauli-rice to the pan. Cover and cook 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. Season with Himalayan sea salt and pepper.
4. Remove from heat and place in a medium bowl; toss with fresh cilantro and lime juice.

Serving Size = 1 cup. This equates to the serving having: 2 servings of Vegetables, and 1 serving of Healthy Fat on the IHC plan.