Yield: 6 servings

1 head cauliflower, chopped (or 6 cups)
1 Tbsp extra virgin olive oil
2 garlic cloves
¼ tsp pepper
¼ tsp salt
3 Tbsp fresh lime juice
¼ cup fresh cilantro, chopped

Rinse the cauliflower and pat dry. Chop into florets, then pulse in a food processor or blender. Alternatively, the cauliflower can be left whole and grated with a box grater. 

In a large pan, heat the olive oil over medium heat. Sauté garlic for a few minutes until fragrant and lightly browned. Increase heat to medium high and add cauliflower. Sauté about 5 minutes.

Transfer to a bowl and toss with salt, pepper, lime juice and cilantro. 

Excerpted from Multiple Sclerosis Diet Plan and Cookbook. Copyright © 2019 Noelle Citarella. Used with permission from Rockridge Press, Emeryville, CA.
All rights reserved.