Cilantro Lime Cauli Rice Burrito

Definitely Chipotle inspired. Their lime cilantro rice is actually everything. I was craving a burrito and Chipotle is easily a 35min drive+parking nightmare for me. So I improvised. I had also riced a TON of cauliflower so I thought I’d put it to good use. One cauliflower yields a TON of cauli rice FYI. It’s a bit of a pain, but the yield is worth it if you have the time.

For this wrap I used:

2 cups cauli rice (will have some leftover)

Juice from 1 lime

2tbsp finely chopped cilantro

Garlic salt to taste

Roasted (or raw) red pepper

Spinach

1/2 an avocado

Dollup of greek yogurt/sour cream

Wrap of choice

*beans would have been nice but i didn’t have any🤣

Directions are:

1. Heat a large-ish skillet over medium-high heat and spray with avocado oil

2. Once it’s hot, add your cauli. Squeeze the lime over it and add your cilantro and garlic salt. Stir until well incorporated. Turn heat to med-low and let the cauli do its thing and absorb all those flavors. Doesn’t hurt to stir every so often while you assemble the rest of the wrap.

3. Start the wrap assembly by laying out a tortilla. Then adding spinach to taste. I add about a handful and smash it down flat. Add your red pepper on top of the spinach. Add your sliced avocado to the side of the red pepper, but on top of the spinach. Add your greek yogurt or sour cream to taste along side your rows of pepper and avo. (I need to add a pic here…)

4. Pile on as much of that cauli rice as that wrap will hold! I got quite a bit on there, but I use a pretty “stretchy” wrap. The low carb varieties usually have more give 🤣. I usually wrap the bottom first and then either side.

I know, I know, long winded for a wrap “recipe,” but it’s worth it to get right!

Gorgonzola Broccoli and Cauliflower Casserole

THIS. This side blew.me.away. I couldn’t stop, it was so dang good. I adapted this from the 21 Day Keto Reset. I kept the same procedure, but omitted, subbed and swapped things like gorgonzola for gruyere (I don’t really like gruyere). And I took out the crushed pork rind topping because that sounded disgusting to me. But I definitely kept the same idea.

This was crazy good. It was rich, cheesy, creamy, crunchy and fresh all at the same time. I think next time I’ll add cayenne. Cuz I like it 🔥

Recipe:

Ingredients:

4c broccoli florets

4c cauliflower florets

2tbsp grassfed butter

3/4c sour cream

3/4c crumbled gorgonzola cheese

1tbsp Dijon mustard

1tbsp dry thyme

1tsp kosher salt

1tsp cracked black pepper

1/2c grated parmesan

Directions: Preheat oven to 375

  1. Chop the broccoli and cauliflower into smaller, more bite size florets.
  2. Melt butter in a large skillet and add broccoli and cauliflower. Let that sit for 2 minutes. Stir it up a bit and let the florets on the top grab some heat and butter from the bottom. Let it sit for 2 minutes again. Remove from heat.
  3. In another bowl, mix the sour cream, gorgonzola, salt and pepper.
  4. I just pour the cheese mixture into the veggies in the pan and stir it, but you could also add the veggies to the sauce if your bowl is big enough.
  5. Transfer the veggie mixture into a pyrex or casserole dish and sprinkle the parmesan on top.
  6. Bake for 20-25 minutes, until the casserole is bubbly on the edges and the veggies are cooked to taste!