About this Recipe
As a private chef, I have had my own recent culinary journey. In 2020, August specifically I was diagnosed with the triple whammy. Covid-19, Pneumonia, and Diabetes. While I am personally appreciative of the quick recovery from Pneumonia and Covid, the long journey for me is my relationship with diabetes and my A1C levels.
We attracted the dietary changes like lions, and I was eating salads like nobody, and quickly my blood sugars were coming down. However, I couldn’t taste anything. I mean, I wasn’t tasting a thing. Food was just a thing we did three times a day, and for a Chef, that is torture. I knew there was more. I needed more out of my relationship with food.
Luckily, I can now taste foods. Now, along the way, I have had some help. My sister Mary is a Nurse and my wonderful daughter Aleatha during her three pregnancies has had a bout or two with diabetes. I had the benefit of loved ones, who knew more about this diet than I did. This was a very good thing for me. The more and more home-based meals I cook and eat, the better my A1C is.
This keto cilantro lime cauliflower rice dish is just the dish for you. It is a low-carb side dish that I think is very close to Chipotle’s Cilantro Lime Rice, but is so much healthier and lighter. The basis of this dish is Mexican, however, it goes with just about anything you can think of that goes well with rice, fish, chicken, taco meat, and any marinated meat.
You will find, you can make the cauliflower rice from your raw cauliflower. I just don’t anymore. With the ready availability of pre-chopped cauliflower rice, it saves so much time and effort. You can find it at your local mega-mart or at those Costco & Sam’s Club’s and you can use either fresh or frozen here, both substitute very well. However, if you want to make your own, go right ahead. Just a rule of the road some notes: Use your blender, place your florets in it with a touch of water and buzz it until it just forms into grains of rice. Use a piece of cheesecloth or sieve to drain off the water.
I also recommend that you only do a half of a head of cauliflower at a time, Otherwise, you will find the blenders out there will tend to struggle to keep up. Another reason for buying the frozen.
Ingredients:
- 16 oz riced cauliflower
- 2 tablespoons butter
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/2 teaspoon chipotle peppers in adobo sauce
- 3 tablespoons chopped cilantro
- 2 tablespoons lime juice
- Additional salt and pepper to taste
Directions:
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Over medium heat, in a large skillet melt the butter. Add the cauliflower rice and start to coat it in the butter by tossing it.
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Add the salt, pepper, and chipotles. Cook by stirring frequently, until it turns tender and crisp and just starts to brown. This will take about 5 minutes.
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Remove from the heat, add the chopped cilantro, sprinkle your lime juice while gently tossing with a fork. Add any additional salt and pepper to taste at this point and enjoy.
