On medium heat melt butter in a medium-size skillet. Add riced cauliflower, garlic powder, salt and pepper to skillet. Cook until tender, stirring often. About 10 minutes
Remove from heat. Stir in cilantro and lime juice. Serve immediately.
Sometimes people use frozen riced cauliflower and complain of it being soggy. Most of the time this is a case of it being undercooked. When using my recipe continue cooking until any extra liquid is evaporated. That should do the trick!Macros are for the Cilantro Lime Rice only:Net Carbs 2.7 gTotal carbs 4.8 gFiber 2.1 gProtein 1.9 gFat 6 gCalories 74