Looking for a light, flavorful alternative to traditional rice? This Cauliflower Rice with Cilantro and Lime is about to become your new favorite side dish. It’s fresh, zesty, and packed with nutrients while being low-carb and incredibly versatile. I’ve perfected this recipe through countless iterations, and I’m excited to share this foolproof version that delivers perfect results every time.
Ingredients
- 1 large head of cauliflower (or 4 cups pre-riced cauliflower)
- 2 tablespoons olive oil
- 1/2 cup fresh cilantro, finely chopped
- 2 cloves garlic, minced
- 1 lime, juiced and zested
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 small onion, finely diced (optional)
Instructions
- If using a whole cauliflower, cut it into florets and pulse in a food processor until it resembles rice-sized pieces. Work in batches to ensure even sizing. Don’t over-process, or you’ll end up with cauliflower mush!
- Heat olive oil in a large skillet over medium heat. If using onion, add it now and sauté until translucent (about 3-4 minutes).
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add the cauliflower rice to the skillet. Spread it evenly and let it cook for 5-7 minutes, stirring occasionally. You want it tender but not mushy.
- Remove from heat and stir in the lime juice, lime zest, and chopped cilantro.
- Season with salt and pepper, taste, and adjust seasoning if needed.
Cook Time and Serving Size
Prep Time: 10 minutes
Cook Time: 8-10 minutes
Total Time: 20 minutes
Servings: 4-6 as a side dish
Recipe Notes
Here are some helpful tips to ensure your cauliflower rice turns out perfectly:
- Don’t wash the cauliflower after ricing it – this will make it too wet and mushy when cooking.
- If using frozen cauliflower rice, there’s no need to thaw it first. Just add a minute or two to the cooking time.
- The key to great texture is not overcrowding the pan. If doubling the recipe, cook in batches.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat briefly in a skillet or microwave.
- For meal prep, you can rice the cauliflower up to 3 days in advance and store it in an airtight container.
- This recipe pairs beautifully with grilled chicken, fish, or as a base for burrito bowls. Feel free to customize with additional herbs or spices to match your main dish.
Cauliflower Rice with Cilantro and Lime
Looking for a light, flavorful alternative to traditional rice? This Cauliflower Rice with Cilantro and Lime is about to become your new favorite side dish. It's fresh, zesty, and packed with nutrients while being low-carb and incredibly versatile.
Ingredients
- 1 large head of cauliflower or 4 cups pre-riced cauliflower
- 2 tablespoons olive oil
- 1/2 cup fresh cilantro finely chopped
- 2 cloves garlic minced
- 1 lime juiced and zested
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 small onion finely diced (optional)
Instructions
- If using a whole cauliflower, cut it into florets and pulse in a food processor until it resembles rice-sized pieces. Work in batches to ensure even sizing. Don't over-process, or you'll end up with cauliflower mush!
- Heat olive oil in a large skillet over medium heat. If using onion, add it now and sauté until translucent (about 3-4 minutes).
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add the cauliflower rice to the skillet. Spread it evenly and let it cook for 5-7 minutes, stirring occasionally. You want it tender but not mushy.
- Remove from heat and stir in the lime juice, lime zest, and chopped cilantro.
- Season with salt and pepper, taste, and adjust seasoning if needed.
