Cilantro Lime Cauliflower Rice

Cilantro Lime Cauliflower Rice is a tasty guiltless alternative to classic rice. It comes together in minutes and with simple ingredient adjustments can be used as the foundation for your favorite entrees. This cilantro lime variation goes well with Mexican, Asian and Indian cuisines alike.

Easy Cilantro Lime Cauliflower Rice Recipe

The South has a long time history of both growing and loving rice. It's a staple in low country, Cajun and Creole cooking and is a star ingredient in many other dishes that we enjoy. Cauliflower rice is a popular option as a lower carb alternative and I admit that I too, was skeptical at first. In my mind, there was just no replacement for the real thing. Regardless, I wanted to give it a whirl.

How to Make the Best Cilantro Lime Cauliflower Rice Recipe

After an initial run of making it in the microwave I thought it was a bit tasteless. That said, it did have a surprisingly satisfying texture similar to the chew you get with rice. So I decided to make it on the stovetop in a skillet and try seasoning it a bit more. The result made a believer out of me. Cauliflower rice goes well with any meal where rice would normally be served if you'd like a lower carb option.

• Ingredients you'll need to make homemade Cilantro Lime Cauliflower Rice: One large head of cauliflower, chopped fresh cilantro, green onions, olive oil, lime juice, garlic salt, low sodium chicken stock or broth and butter or light butter.
• Kitchen tools you'll need: A food processor or a box grater, large heavy bottomed skillet or saucepan, measuring cups and spoons, sharp knife and cutting board.
• A large head of cauliflower is used in this recipe so the seasoning amounts reflect this amount. You can of course, adapt this recipe using medium or small head of cauliflower. When doing so, simply adapt the seasonings to your taste.
• To make this riced cauliflower you can prep the cauliflower using a box grater if you don't have a food processor. My preference is using a food processor pulsing until it reaches the proper texture and it's not quite as messy a process.
• I used light butter to sauté this cauliflower rice, but you may adapt using olive olive, if preferred.
• This dish can be converted to fried rice very easily adding carrot, peas, additional seasonings and teriyaki to your taste. Plus, scrambled egg, of course.
• Store Cilantro Lime Cauliflower Rice chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave.
• You can also freeze cooked Cauliflower Rice for up to 2 months.

More Easy Cauliflower Recipes to Make

• Fully Loaded Smashed Cauliflower is a delicious side dish option.
• Cheddar Cauliflower Soup with Bacon is a lower carb riff on potato soup.
• Oven Roasted Panko Parmesan Cauliflower just may have the kiddos eating their vegetables and loving it.
• Mashed Cauliflower is a delicious alternative to mashed potatoes.
• Cheesy Cauliflower Pizza Crust is a fun option that can be topped with your favorite pizza fixings.
• Another fun recipe you may enjoy are these Cauliflower Pancakes from Real Housemoms.

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Helpful Kitchen Items:

• Food Processor
• Aluminum Lime/Lemon Juicer
• 12 Inch Skillet
• Heat Resistant Silicone Spatulas

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Cilantro Lime Cauliflower Rice

Prep Time15 mins

Cook Time8 mins

Total Time23 mins

Course: Side Dish

Cuisine: American

Keyword: cauliflower, cilantro-lime-cauliflowr-rice

Servings: 6 servings

Calories: 73kcal

Author: Melissa Sperka

Ingredients

• 1 large head cauliflower
• 3 medium green onion finely chopped
• 1 tablespoon olive oil
• 2 teaspoon garlic salt adjust to your taste
• ½ cup low sodium chicken broth or water
• 1 small lime juiced
• ¼ cup fresh chopped cilantro
• 1-2 tablespoon butter or light butter

Instructions

• Remove the core from the cauliflower and separate the florets into smaller pieces. Place into the bowl of a food processor fitted with a steel chopping blade. Pulse in batches until it resembles rice. Remove to a bowl, and repeat pulsing any large pieces until all of the florets are used.
• To cook: In a large heavy bottomed skillet cook the chopped green onion in olive oil. Cook until softened around 1 minute.
• Add the cauliflower rice, garlic salt and chicken broth. Stir well.
• Cover and cook for 5-8 minutes stirring occasionally or until crisp tender. Adjust texture cooking to your preferred texture.
• Uncover and add the lime juice and cilantro and 1-2 tablespoon light butter. Mix well.
• Serve immediately.

Nutrition

Serving: 1serving | Calories: 73kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 826mg | Potassium: 478mg | Fiber: 4g | Sugar: 4g | Vitamin A: 165IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg

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