Begin by making cauliflower into “rice” by following link to instructions above. Set aside in a small mixing bowl.
Next make the green mix: To a food processor with the “S” blade attached, add the jalapeño pepper, cilantro, oil, sea salt, and lime juice and mix until a loose paste is formed (see photo).
Heat a large saucepan, dutch oven, or skillet (with a lid) over medium heat. Once hot, add oil, onion, garlic, and pinch of sea salt and sauté for 2-3 minutes stirring occasionally. Then add the cauliflower rice and season with another pinch of salt.
Cover with a lid to steam the cauliflower rice for 1-2 minutes, or until cauliflower texture is to your liking. Then add the green mix and stir to coat. Cook for 1 more minute, stirring frequently. Remove from heat. Taste and adjust flavor as needed, adding more salt or lime juice to taste.
Serve with more fresh cilantro and lime if desired. Cauliflower rice is best when fresh, but will keep in the refrigerator up to 2-3 days. It does not freeze well.
*Recipe adapted from one we learned at a cooking class at Restaurante Los Tamarindos in Cabo San Lucas, Mexico. *Nutrition information is a rough estimate calculated with avocado oil and without optional ingredients.