Cilantro Lime Cauliflower Rice

A step-by-step process on how to make a simple Cilantro Lime Cauliflower Rice recipe. It is the perfect side dish to accompany any meal. They are low in calories and carbs, paleo, keto, gluten-free, dairy-free, and whole 30 approved.

You may also like my Cilantro lime rice if you aren’t looking for a low-carb option.

Cauliflower rice is a great way to lighten up your tacos, burrito bowls, or any meal that calls for a side of rice. It is the perfect low carb side dish recipe to serve with almost most main meals. They are perfect for those who are on a low carb and keto diet. They keep you full while nourishing your body with all the great benefits of having cauliflower.

Also, try my Roasted Garlic Cauliflower or my Healthy Potato Salad.

💬 Summary

• A healthy side. Filling, super tasty, low in carbs, and low in calories, this is also gluten-free and keto-friendly!
• Flavorful cauliflower rice. Cauliflower may be a bit bland for some but this rice is perfectly seasoned, with garlic, cilantro, and lime – so addictive – you won’t go back to plain rice!
• An easy side. This delicious side is so easy to prep with just a few ingredients and makes a big batch. Only 30 minutes from the pantry to the table.

🍚 Ingredients

• One Head Cauliflower
• Olive Oil: or avocado oil
• Garlic
• Salt and pepper
• Limes
• Fresh Cilantro: Checkout this post on how to cilantro

🔪How to make cauliflower rice

We will be showing you the step-by-step process on how to make a simple but tasty cauliflower rice recipe, First, we will need the following ingredients

Prepare Cauliflower: Wash and thoroughly dry the cauliflower, then remove all greens. Turn the cauliflower upside down and carefully remove each stem using your hands or knife.

Cut the cauliflower: Using a knife, slice the cauliflower in half, then cut each half again into another half. Then cut the rest of the cauliflower into small florets and place them in a food processor. Pulse, until the cauliflower florets are ground to a coarse meal or the mixture, resembles rice or couscous.

Chop the cilantro and mince the garlic: Time to chop the fresh cilantro and mince some garlic. It is best to use fresh cilantro to give it that robust flavor. We also recommend using fresh garlic and not garlic powder.

Saute Garlic: Heat a skillet over medium heat, add oil, and heat until shimmering. Immediately add in the garlic and sauté until fragrant, about 1 minute.

Add cauliflower rice to pan: Remove the cauliflower rice and pour it over the pan of sauteed garlic. Cook on low for a few minutes and gently toss.

Optional step: Alternatively, you can add 1/4 cup of water to the pan, and place the lid on to steam the cauliflower rice for 5-7 minutes, or until tender. Season with some salt and pepper. Adding the water is optional. The cauliflower will still steam once it is covered and placed on low. But 1/4 cup water is a small enough amount to help speed up the process.

Stir: Next, keep stirring occasionally for about 5-7 minutes until golden and crispy. Open the lid every 3 minutes or so and stir the cauliflower to prevent it from sticking to the pan. Cover again and allow to cook.

Add Cilantro and Lime: Finally, remove the cauliflower rice from the heat, add chopped cilantro and lime juice, and toss until well combined. Taste and add some salt and pepper if needed.

Serve: Place the cauliflower into serving bowls and serve. Cauliflower rice can be a great side dish to many main dishes that call for rice or quinoa. Perfect as a low-carb option.

💭 Common Questions

Ricing Cauliflower

Not sure how to rice cauliflower? The two easiest ways to rice cauliflower are to either use a food processor or a grater. If using a food processor, cut the cauliflower into small chunks before adding to the food processor. Then pulse a few times until it reaches the consistency you prefer. You may also use a veggie grater and simply use your hands to grate large pieces of cauliflower.

📃 Notes

• If you’re using cauliflower rice in salads and as a soup mix-in, there’s no need to cook it first. When it’s being used as a side, in a pilaf, or as the base for a veggie bowl, riced cauliflower can benefit from a quick sauté in a pan.
• Leave riced cauliflower on the heat too long and it will become soggy.
• Cauliflower rice is at its best when it’s used the day it’s made. This is when the grains will be most firm and rice-like. It’s best to make it no more than a day or two ahead of time.
• A good-sized cast iron, stainless steel, or non-stick skillets are your best choices for this cauliflower rice. Also, avoid a saucepan, they are too deep and the cauliflower rice doesn’t cook through as quickly or evenly.

Serving suggestions

• Cilantro Lime Shrimp
• Creamy Coconut Lime Salmon
• Baked Teriyaki Salmon
• Grilled Chicken With Mango Salsa
• Mushroom and Steak
• Creamy Chicken Piccata