Last modified by Richard Johnson on 2018/08/04 00:05
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1 2T olive oil
2
3 10 slices pickled jalapeños, chopped fine
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5 2 lbs riced cauliflower
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7 4 limes, zest & juice of
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9 1 bunch cilantro, chopped, including stems
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11 1 tsp chicken or veggie bouillon
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13 1/2 C hot water
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15
16 Heat the olive oil in a large shallow pan over med-high heat.  When shimmering, add jalapeños.  Saute for a minute or so, then add riced cauliflower.  Continue stirring until it browns a bit.  Then add all of the rest of the ingredients.  The liquid should boil mostly away, then place a lid on it and turn down the heat.  It's done when the cauliflower is tender.  Add salt and pepper to taste.

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