Although cauliflower rice is often considered a great paleo substitute for rice, it is also just a delicious side dish in it's own right! We love eating this version with taco meat or grilled chicken, guacamole, and salad.
Cilantro Lime Cauliflower Rice
1-2 T coconut oil
1 large head (or 2 small heads) cauliflower
1 small red onion or 1/2 large red onion, minced
1/2 c fresh cilantro, chopped
juice of 1 lime
In a large skillet or dutch oven, heat the coconut oil on medium heat, then add the onion and saute until the onion begins to brown a bit. Meanwhile, get out your food processor and use the grating attachment to "rice" the cauliflower. It fills up the food processor pretty fast, so you'll need to do this in batches. Once the onions are browned, add the riced cauliflower and cook 10-15 minutes or until soft. Add lime juice, salt, pepper and cook 2 minutes more. Then remove from the heat and stir in the cilantro. Serve hot!
Homemade mayonnaise is one of my favorite things to make lately, and I've come up with an even tastier version! This recipe was an attempt to replicate the famous Cilantro Sauce at the Venezuelan restaurant El Arepazo. While I was not successful in making a sauce that tastes just like theirs, my sauce has similar flavors and is creamy, fresh, and particularly fantastic with salad, raw veggies, burgers, fish, and chicken. It's especially easy to make now that we are growing an abundance of cilantro in our front flower beds!
Cilantro Mayonnaise
2 eggs at room temperature
2 T fresh lemon juice
1 tsp dried mustard powder OR dijon mustard
1 c light olive oil
1/2-3/4 cup fresh cilantro (no need to chop it up- just tear the leaves off of the stems)
1/2 large avocado
1/4 tsp salt
freshly ground pepper
a few shakes of cumin
a few shakes of cayenne pepper
Blend egg, lemon juice, mustard powder/mustard with immersion blender (or in food processor) until frothy. Then slowly, drop by drop, add the light olive oil as you continue to blend. Add oil slowly until it is all added, blending the whole time. Continue to blend after you've added all of the oil until the mayonnaise has thickened, coating the head of the immersion blender. Then add avocado, cilantro, salt, pepper, cumin, and cayenne. Blend again until smooth. Store in the refrigerator for up to 5 days.
