1/2 of a head of cauliflower (about 4 cups "riced")
about 1 cup fresh cilantro
about 1 cup fresh parsley
about 1/3 cup chopped onion
2 cloves of garlic, chopped
1 10 oz can green chilies, drained and rinsed
1-2 t lime juice
about 1 t salt
1-2 T olive oil
Cut the cauliflower into chunks or florets, and pulse it in a food processor until about the consistency of rice.
Set the cauliflower aside in a different container.
Puree the rest of the ingredients (except the olive oil) in the food processor.
Heat the olive oil in a wok or large skillet.
Add the cauliflower, and cook, stirring occasionally, for about 5 minutes.
Add the other pureed ingredients, and continue to cook, stirring occasionally, for about another 5 minutes.
