Summer recipes: Lime cilantro cauliflower rice by Greg St. Martin July 22, 2016 Share Mastodon Facebook LinkedIn Twitter 06/20/16 – BOSTON, MA. – Executive Chef Tom Barton creates summer dishes for the NU dining halls on June 20, 2016. Photo by Adam Glanzman/Northeastern University Cauliflower is the new kale, and it’s the star of our third installment in the summer recipe series with Northeastern executive chef Tom Barton. The trick to perfecting it, Barton says, is to not puree the cauliflower so much that it becomes a paste, but just enough so that it resembles rice. Lime cilantro cauliflower riceYields eight servings Before you begin, listen to Northeastern executive chef Tom Barton explain the dish and offer a few cooking tips: Ingredients1 tablespoon kosher salt1 teaspoon ground black pepper1 ¾ pounds cauliflower4 ounces yellow onions, chopped2 garlic cloves, peeled and chopped½ cup cilantro, chopped¼ cup lime zest1 fluid ounce lime juice2 tablespoons Canola oil Directions1. Remove core and leaves from cauliflower and then cut it up into florets.2. Place cauliflower in a food processor and pulse until it resembles rice and then set it aside.3. Heat sauté pan to medium-high heat. Add the oil and onions and cook until transparent, then add chopped garlic and the cauliflower. Add water and cover with lid. Cook for 10 minutes.4. Drain extra liquid from cauliflower, then fold in the lime juice, lime zest, and chopped cilantro. Season with salt and pepper and serve.