Cilantro lime cauliflower rice with shrimp

Man I am on a roll for picking yummy recipes! This one is a winner. After I had cleaned up and put Trevor to bed, I realized that I was still hungry, so I came down for a tiny bit more. It was even better cold from the fridge. So excited that I can bring this for lunch tomorrow! Yum:)

Cilantro Lime Cauliflower Rice

Serves 4.

1 Head Cauliflower

3 Tablespoons Coconut Oil

1 Small Onion (diced)

1 Clove of Garlic (chopped)

1 cup frozen peas

2 Limes, juice and zest

1/4 Cup Cilantro, chopped

Sea salt to taste

1. Rice the cauliflower by grating it on the larger holes on a grated or in a food processor. (I find that I have better results if I put smaller amounts into the food processor, not the whole head at once.)

2. Heat the coconut oil in a large pan over medium-high heat, add the onion and sauté until soft.

3. Add the garlic and cook for a minute or two and then add the peas and cauliflower and cook, stirring occasionally, until the cauliflower rice is tender, about 7-10 minutes.

4. Turn off heat and add the lime juice, zest, sea salt and cilantro into the cauliflower rice and stir.

I added a pound of frozen raw shrimp after the onion was soft, but before the cauliflower. It was more than 10 minutes cooking, and I added about a third can of coconut milk from the fridge that I wanted to get rid of just before turning off the heat. It would also be good with chicken.