Here is something I whipped up a while ago...Cilantro-Lime Cauliflower Rice with Chipotle Sweet Potatoes and Fresh Salsa. I did not really measure stuff so use your best judgement.
Ingredients: A head of cauliflower, one bunch of cilantro, one lime, one small red onion, one jalapeño, one sweet potato, two Roma tomatoes, olive oil, black pepper, chipotle chili powder, and salt
Prepare salsa first: Dice onion, tomatoes, and jalapeño. Finely chop the cilantro. Combine and season with fresh ground black pepper and salt. Set aside.
Sweet Potatoes: Peel sweet potato and cut into cubes. Sauté in olive oil until tender but not mushy. The outside should be browned and have a slight crisp. Season with fresh ground black pepper and salt. Sprinkle with chipotle pepper powder to your desired level of hotness.
Cauliflower "Rice": Rinse and roughly chop the cauliflower. Pulse in food processor until crumbles form. I only used half the crumbles for this meal. I vacuum sealed and froze the rest. Sauté crumbles in olive oil...only one or two minutes. Remove from heat and add the juice of half a lime and some chopped cilantro. Toss together.
Plating: Add some rice to the plate, top with sweet potatoes and finish with salsa.
Enjoy!
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