Cauliflower is a vegetable that is on our grocery list each week. It is such a versatile vegetable which is why we don't get tired of eating it on a regular basis. It was satisfying to use up the chives from our herb planter in this recipe. It is always nice to freshen up a meal simply by heading outside to your herb garden. This could be made into more of a meal by adding toasted chickpeas or chopped nuts.

Chive & Lime Cauliflower Rice

By Inspired by the Seasons

1 medium head of cauliflower
1/4 c chopped onion
2 T Chives
2 T lime juice
Oil for cooking

Cut the cauliflower into 4 pieces removing the inside core. Then either add to a food processor and pulse until it resembles rice or grate using the large holes in a box grater. You will have about 4 cups of shredded cauliflower. Heat oil in a 12" or larger skillet - you want the cauliflower to form a single layer in the pan. Add onions and saute for 4-5 minutes, add cauliflower and cook over medium heat for and additional 4-5 minutes. You are looking for a crisp tender consistency, if you cook on low heat or for too long, it will be mushy. Once cooked, transfer to a bowl and stir in lime juice and chives. Salt to taste, you do not want to add the salt during cooking because this will cause the cauliflower to release its liquid and have a mushy consistency.