I am totally in love with cauliflower rice. Every version I’ve made so far feels like it opens a door I didn’t know was there and this Cilantro Lime Cauliflower Rice is no exception. I love the fresh flavors! I also feel like I’m doing something nice for my body and mind not only because cauliflower is seriously low in calories – ideal for those of us trying to lose excess weight – but it’s also a nutrient dense cruciferous veggie. Cauliflower is an excellent source of vitamin C, vitamin K, B vitamins, fiber, and protein, among other things.
Cauliflower is proving to be so versatile too. Whether you are avoiding grains or living low-carb, cauliflower offers endless applications to keep you sane in this carb-rich world we live in. While Jim is tired of our entire house smelling like cauliflower day after day, I’m loving the journey of finding new ways to incorporate cauliflower into our lives. Sorry, Jim!
I made this Cilantro Lime Cauliflower Rice to accompany one of my favorite fall dishes, Pork Chile Verde. I highly recommend checking it out too. It’s an intensely flavorful dish, which is both low carb and budget friendly. I’ve included instructions on making it in a slow cooker as well as an Instant Pot.
On to the Cilantro Lime Cauliflower Rice.
Frankly, this recipe really doesn’t need any sort of step-by-step pictures and/or instructions because it’s so, so simple to make but I’m going to include a couple just to prove how easy it is in hopes I can convince a couple people to give this cauliflower recipe a try. If cilantro lime just isn’t your thing, go over here and try my version of Spanish Cauliflower Rice.
The great thing about Cilantro Lime Cauliflower Rice is how well it pairs with so many different types of dishes. I paired it with a Chile Verde most recently, but I’ve also served it with Thai, Chinese, and Indian meals. I’m in love with the freshness of the flavors too. I admit I’ve been known to just have a bowl of this rice completely on its own.
Just look at those little pieces of lime zest and the fresh cilantro. You can almost smell it, can’t you?
Start by ricing your cauliflower by using a box grater or a food processor with the large grating disc. I find the large grating disc or box grater gives me a better rice-like consistency in comparison to the S-type food processor blade and I don’t have to squeeze or pat the excess water after. Time saver!
Cook the onion over medium heat until soft and then add the garlic.
Stir for a couple seconds and then toss in the riced cauliflower. Almost done! Reduce the heat a little, add a tablespoon of water, put a lid on and set a timer for 6 minutes. Stir the rice occasionally to prevent it from burning. I do prefer to use a non-stick dutch oven for my cauliflower rice recipes.
Once the rice is at your desired consistency, remove it from the heat and stir in your lime zest, lime juice, and cilantro. Add some salt and you are done. So, so easy!
- 1 head cauliflower
- 1 tablespoon olive or coconut oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 2 tablespoons water
- 2 limes, zest, and juice
- Handful cilantro, chopped
- Cut cauliflower into small chunks. Using a box grater or a food processor with the large grater disc, grate cauliflower into rice. Set aside.
- In a dutch oven, heat oil to medium and sauté onion until soft. In the last 30 seconds, add the minced garlic and stir for a few seconds. Pour riced cauliflower into the pot and stir to combine with onions and garlic. Stir in about a tablespoon of water and ½ teaspoon of salt, turn heat down to medium-low, cover and cook for about 6 minutes or so, occasionally stirring to prevent burning and add an additional tablespoon of water if needed.
- When the rice is at your desired consistency, add the lime zest, lime juice, and cilantro. Season to taste with salt and pepper.