Cilantro Lime Cauliflower Rice. Soft and fluffy cauliflower rice with a tex mex twist of cilantro and lime.
What is Cauliflower Rice?
If you’re looking for a low carb and low calorie substitute to rice then cauliflower is the way to go!
It’s soft, fluffy and made by pulsing cauliflower in a food processor. Best of all, you can season it to taste like pretty much any other kind of rice. Like Cilantro Lime Cauliflower Rice!
How to make Cilantro Lime Cauliflower Rice:
Clean the cauliflower and dry it completely. Then cut it into florets.
The easiest way to get the small “grains” is to use a food processor. Place half of the chopped up cauliflower in the food processor and pulse until just broken up into small bits.
Pour that into a large skillet and then process the remaining cauliflower. Breaking it up like this helps to ensure that all of the cauliflower is getting processed and not turned into mush, or clogging up the processor.
Then heat the rice up in a skillet, just for a few minutes to make it tender.
Toss the rice with some chopped up cilantro and fresh lime juice for seasoning. Or you can use whatever flavoring you prefer.
What to serve alongside the Cilantro Lime Cauliflower Rice:
Cilantro Lime Cauliflower Rice
Ingredients
- 1 head cauliflower
- 1 lime
- 2 cloves garlic
- 1/4 cup cilantro, chopped
Instructions
- Remove the leaves from the cauliflower, and cut the head in half. Remove the cauliflower from the core so you only have the florets. Place half the cauliflower into the processor and process until only small pieces remain. Remove from the processor and place into a pan. Process the remaining cauliflower repeating the steps.
- Mince the garlic and add to the cauliflower in the pan. Cook over medium heat for about 5 minutes, stirring constantly. When cauliflower is slightly toasted, and garlic cooked, remove from heat.
- Toss with cilantro and juice from the whole lime.
Equipment
Nutrition
The recipes look delicious
Thanks for sharing! Does it keep long?
Hi Vanessa. The rice will keep in a sealed container in the fridge for 2-3 days. I haven’t kept it past that.
How well does this recipe keep as leftovers? I’m considering making it as part of my lunch meal prep, so I would be eating it 1-6 days after actually making it. Has anyone tried reheating it before? How did it turn out?
Hi Carlee. We have reheated it before in the microwave. It reheats just fine. I haven’t kept any on hand for an entire week though. Typically we eat it within 2-3 days. So I can’t say if it would keep for an entire week of meal prep.
if short on time you can now by cauliflower already riced. i picked it up in the produce section of my local grocery in the bagged veggie section. you can also get in frozen food section in the frozen veggie isle. very convenient if need it fast. it is also great for faux fried rice. been making it with riced cauliflower for a couple years now and it is preferred over actual rice. so many other things you make with rice can be replaced.
I really enjoyed this recipe! I even mixed it up a little to make it my own! Thank you for great content; I’m looking forward to shouting you out in my blog at isalymarieliving.com! -love, Light, and a Dash of Sass <3
Thanks so much! So happy you enjoyed the recipe and thanks for the shout out! Can’t wait to read it 🙂
Thanks for this starch substitute! I used dried Cilantro and the plastic squeeze Lime juice. Probably why I needed more taste! : ) So I used McCormick’s Perfect Pinch Fiesta Citrus flakes, reduced Sodium/salt and some Cumin to taste. YUM!
Sounds tasty!! So glad you enjoyed Margie 🙂