My sister sent me the cutest tea towels last week. I just had to use them in some of my shoots. The tea towels are handmade by her using her original illustrations of flowers and tea cups screen printed in bright bold colors on 100% cotton towels. They are fabulous! Carrie has an Etsy shop called Pattern and Posy, that she sells tea towels, earrings and pin cushions — all homemade and original illustrations. She can also be found on Society 6, where there are various of other items with her original designs. I’m very excited to announce that we are going to be doing a holiday contest together in a few weeks. We’ll be giving away one Gluten-Free Holiday Yumms Cookbook and a Holiday tea towel, just in time for the holidays. More details about the contest will be announced soon!
I have never made Cauliflower Rice before. I’ve roasted cauliflower and of course ate cauliflower smothered in dip. But I’ve seen recipes popping up for cauliflower rice and wanted to give it a try. I don’t have a food processor, so I grated the florets by hand. A little bit more work and a little tricky grating the ends, but happy to say – no blood was drawn during the making of this dish. Thank goodness, right? For both the dish and me.
This dish is a great substitution for rice and makes ordinary cauliflower rice spectacular with two added ingredients.
- 1 head cauliflower, cut into florets
- 2 tablespoon coconut oil, melted
- sea salt
- black pepper
- ½ lime, juiced and zested
- ½ cup fresh cilantro, chopped
- Preheat oven to 400°F.
- Grate cauliflower florets or pulse in a food processor until it looks like rice.
- In a medium bowl, add riced cauliflower and coat with coconut oil.
- Spread evenly onto baking sheet.
- Sprinkle with sea salt and freshly ground black pepper.
- Roast for 15 minutes. Give the riced cauliflower a quick stir and evenly spread out again.
- Roast for another 15 minutes.
- Transfer to medium bowl and mix in lime juice, zest and cilantro until well combined.