Cilantro Lime Cauliflower Rice – The South has a long time history of both growing and loving rice. It’s a staple in low country cooking, Cajun and Creole cuisine and so many other dishes that we enjoy. I have seen many recipes for cauliflower rice as a lower carb alternative and admit I was skeptical. In my mind there was just no replacement for the real thing. So with that in mind, I thought it was worth a whirl so I set out to try it.
After an initial run of making it in the microwave I thought it was a bit tasteless while 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. It goes well with any meal where rice would normally be served if you’d like a lower carb option. Added bonus is, my son liked it which means he was eating a vegetable. Score for Mom. I used a large head of cauliflower so the seasonings in the recipe reflect this. If you make a smaller batch or use a small head of cauliflower just adapt the seasonings to your taste. I recommend using a food processor pulsing until it reaches the texture that you like. Otherwise, use a box grater and grate the cauliflower. It’s a no guilt side dish and it made a believer out of me.
Cilantro Lime Cauliflower Rice
- 1 large head cauliflower
- 3 green onion finely chopped
- Olive oil
- 2-3 tsp garlic salt [more or less to your taste]
- 1/2 cup low sodium chicken broth or water
- 1 small lime juiced
- 1/4 cup fresh chopped cilantro
- 1-2 Tbsp light butter
- 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.
- In a large heavy bottomed skillet cook the chopped green onion in a couple of drizzles of 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 until crisp tender or to your preferred texture.
- Uncover and add the lime juice and cilantro and 1-2 Tbsp light butter. Mix well.
- Serve immediately.