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!
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.
- Coarsely chop cauliflower into florets
- 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.
- 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
- Mexican Cauliflower “Rice”
- Cauliflower Fried “Rice
- Cilantro Lime Cauliflower “Rice”
- Cauliflower Rice Biryani
- Cauliflower Rice Arancini
Cilantro Lime Cauliflower "Rice"
- 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
- 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.