Cilantro Lime Cauliflower Rice

5 from 3 votes

A perfect rice substitute that's easy to make, low in carbs and flavors with cilantro and lime

Prep Time15

Cook Time10

Total Time25

Course: Side Dish

Cuisine: American

Servings:

Author: Rena

Wash and thoroughly dry the cauliflower, then remove all greens.
Cut the cauliflower head into small florets and then place them in a food processor, pulse until florets are ground to a coarse meal or the mixture resembles rice or couscous.
Chop the cilantro and minced the 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 and cook on low.
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.
Next, keep stirring occasionally for about 5-7 minutes until golden and crispy.
Season with some salt and pepper. Remove from the heat, add chopped cilantro and lime juice, toss until well combined.
Serve warm and enjoy!

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 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. Avoid a saucepan, they are too deep and the cauliflower rice doesn’t cook through as quickly or evenly.