Cilantro Lime Cauliflower Rice

Jump to Recipe
Save ItSaved!
This post may contain affiliate links. Read my disclosure policy.

Cilantro Lime Cauliflower “Rice” is inspired by my Cilantro Lime Rice recipe, only made low-carb with riced cauliflower!

Cilantro Lime Cauliflower "Rice" is inspired by my Cilantro Lime Rice recipe, only made low-carb with riced cauliflower!
Cilantro Lime Cauliflower Rice

Grated cauliflower makes a fantastic low-carb, stand in for rice when you need a little carb detox. You might be familiar with my Cauliflower Fried Rice, this veggie rice has more of a Latin flair to serve with Latin Recipes Burrito Bowls, Carne Bistec, Chicken Enchiladas and more!

Cilantro Lime Cauliflower "Rice" is inspired by my Cilantro Lime Rice recipe, only made low-carb with riced cauliflower!

You can season this any way you wish – here I brightened it up with lime and cilantro and served it with a broiled pork loin. It has a couscous-like texture, and is perfect with chicken, pork chops, steak or anything you would normally serve with rice.

Does it taste like cauliflower? Yes, it does so if you’re not a cauliflower fan (I love it!) this may not be for you. But if you’re a fan like me, you’ll love this side dish! Cauliflower “rice” is a great way to incorporate more vegetables into your meal and bonus, a lot less carbs.

How To Rice Cauliflower

Although you can find cauliflower rice frozen or in the produce department, I think it tastes best when you rice ir yourself just before cooking. To do this you’ll need a food processor or box grater.

  1. Coarsely chop cauliflower into florets
  2. Then place half of the cauliflower in a food processor. You’ll want to do this in small batches so you don’t over process it.
  3. Pulse until the cauliflower is small and has the texture of rice or couscous , don’t over process or it will get mushy.

More Cauliflower Rice Recipes

Cilantro Lime Cauliflower "Rice" is inspired by my Cilantro Lime Rice recipe, only made low-carb with riced cauliflower!

Cilantro Lime Cauliflower "Rice" is inspired by my Cilantro Lime Rice recipe, only made low-carb with riced cauliflower!
Print WW Personal Points
4.67 from 12 votes
Did you make this recipe?

Cilantro Lime Cauliflower "Rice"

61 Cals 2.5 Protein 8 Carbs 3 Fats
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Yield: 5 servings
COURSE: Side Dish
CUISINE: American
Grated cauliflower makes a fantastic low-carb, grain-free stand in for rice when you need a little carb detox. You can season this any way you wish – here I brightened it up with lime and cilantro and served it with a broiled pork loin. It has a couscous-like texture, and is perfect with chicken, pork chops, steak or anything you would normally serve with rice.

Ingredients

  • 1 medium head, about 24 oz cauliflower, rinsed
  • 1 tbsp extra-virgin olive oil
  • 2 garlic cloves
  • 2 scallions, diced
  • kosher salt and pepper, to taste
  • 1-1/2 limes
  • 1/4 cup fresh chopped cilantro

Instructions

  • Remove the core and let the cauliflower dry completely.
  • Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice or couscous – don't over process or it will get mushy.
  • Set aside and repeat with the remaining cauliflower.
  • Heat a large saute pan over medium heat, add olive oil, scallions and garlic and sauté about 3 to 4 minutes, or until soft.
  • Raise the heat to medium-high.
  • Add the cauliflower "rice" to the saute pan. Cover and cook approximately 5 to 6 minutes, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside. with salt and pepper to taste.
  • Remove from heat and place in a medium bowl; toss with fresh cilantro and lime juice to taste.

Nutrition

Serving: 1cup, Calories: 61kcal, Carbohydrates: 8g, Protein: 2.5g, Fat: 3g, Sodium: 37mg, Fiber: 3g
WW Points Plus: 2
Keywords: Keto Recipes, low carb, Paleo, Under 30 Minutes, Vegetarian Meals, Whole 30 Recipes

Leave a Reply

Your email address will not be published.

Rate this Recipe:




110 comments

  1. I’m so lazy, plus I wanted to make this 0 points so I could eat 1/2 of the shrimp/avocado salad over it for dinner (4 points on Blue for half the recipe). I took a bag of Birds Eye frozen cauliflower rice, nuked it as per directions, with the garlic and white part of the scallions added in, but no olive oil. Then I added the cilantro and green parts of the scallions. I think the fat from the shrimp salad dressing and avocado will suffice to add enough flavor. If I were having it as a side dish, I would make exactly as Gina wrote it.