A month ago my husband and I had reached our fatty threshold. We’ve been in love and googly-eyed at each other for the last three years and eating everything we feel like, caring only if it will give us enough energy to continue the googly-eyeing. So we made a pact to do the Whole 30 together (my pasta loving Italian’s first time) starting today. And we did great! I mean, for the first day that is.
I really wanted to have a great start (and a happy husband) so I went kind of big for a Tuesday night and made Chili Lime Shrimp Skewers and Cilantro Cauliflower Rice.
Tasty Thin makes a mean marinade. My husband, kiddos and myself loved this shrimp. I will definitely be making it again! I had to wing the rice. I found a recipe for a Cilantro Lime Cauliflower Rice that looked simple, but I was missing several of the ingredients so just made due. Here is the modified recipe I made and it turned out pretty tasty for my first time making something more than just boring riced cauliflower.
Cilantro Cauliflower Rice
1 tablespoon olive oil
1/2 cup white onion, chopped
1 large clove garlic (about 1 teaspoon)
16oz frozen cauliflower, cooked and riced
1/2 teaspoon salt (or as needed)
1/2 cup fresh cilantro, chopped
1 teaspoon apple cider vinegar
Heat up the olive oil in a large skillet. When the oil is hot add the onions and sauté for 4-5 minutes on a medium heat or until they become soft and translucent.
Add the garlic and cook for a minute until the garlic becomes fragrant. Stir the whole time.
Add the cauliflower to the skillet. Stir to mix everything together well.
Stir in the cilantro and salt. Turn the heat up to high and cook for another minute. The high heat will draw out excess moisture in the cauliflower so it doesn’t get too mushy. Remove from heat and stir in the vinegar. Mix in to the rice well.
Taste and season with more salt as needed.