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 rice
Yields eight servings
Before you begin, listen to Northeastern executive chef Tom Barton explain the dish and offer a few cooking tips:
1 tablespoon kosher salt
1 teaspoon ground black pepper
1 ¾ pounds cauliflower
4 ounces yellow onions, chopped
2 garlic cloves, peeled and chopped
½ cup cilantro, chopped
¼ cup lime zest
1 fluid ounce lime juice
2 tablespoons Canola oil
1. 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.