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How to make cauliflower rice

Cilantro Lime Cauliflower Rice

A perfect rice substitute that's easy to make, low in carbs and flavors with cilantro and lime
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 77kcal
Author Rena


  • 1 Medium Head Cauliflower about 24 oz cauliflower, rinsed
  • 1 Tbsp Extra-virgin Olive Oil
  • 2-3 Garlic Cloves minced
  • Kosher Salt and Pepper, to taste
  • Limes
  • ¼ Cup Fresh Chopped Cilantro


  • Wash and thoroughly dry the cauliflower, then remove all greens.
    coring the cauliflower with knife
  • 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.
    how to make cauliflower rice using a blender
  • Chop the cilantro and minced the garlic. Heat a skillet over medium heat, add oil and heat until shimmering.
    minced garlic for cauliflower rice
  • Immediately add in the garlic and sauté until fragrant, about 1 minute.
    garlic sauteed in pan
  • Add cauliflower rice and cook on low.
    cooking cauliflower rice using a skillet
  • 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.
    easy to make cauliflower rice recipe with cilantro and lime
  • Next, keep stirring occasionally for about 5-7 minutes until golden and crispy.
    how to make cauliflower rice
  • Season with some salt and pepper. Remove from the heat, add chopped cilantro and lime juice, toss until well combined.
    season cauliflower rice with cilantro
  • Serve warm and enjoy!
    how to make cilantro lime cauliflower rice


  • 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.


Calories: 77kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 44mg | Potassium: 455mg | Fiber: 4g | Sugar: 3g | Vitamin A: 67IU | Vitamin C: 77mg | Calcium: 43mg | Iron: 1mg