One of the best sides to a takeout meal just got a huge facelift with…
If you haven’t tried the simple swap of cauliflower for rice, you’re missing out! This bold cilantro-lime flavor is perfect when serving with all your favorite spicy Mexican toppings!
I’m that girl who jumped on the cauliflower bandwagon years ago and haven’t looked back. I’ve been swapping out everything from rice, bread and potatoes with these versatile florets and I’m not sorry for how obnoxious and redundant some may say it’s become. I’m sure my kids someday will tell me that cauliflower is totally a thing of the past…but I’ll keep serving it!
Cauliflower takes on whatever flavors you choose to add. I’ve made Cauliflower Fried Rice (one of my favorites) and it’s just the best swap for carb-heavy ingredients. It’s full of fiber and super low in calories so there should be nothing but great feelings when piling this onto your plate.
If you’re anything like me and LOVE Mexican fast-food this is going to be a great alternative to the restaurant style of rice when you’re replicating your favorite dishes at home. I stopped ordering rice at these restaurants because they pile on way too much and then you find your burrito or bowl with an outrageous amount of starch! The great news is a lot of these restaurants have joined me in jumping onto the cauliflower rice fan bus so you now have opportunities to eat smarter both at home and on the go.
I love bringing this for lunch. It fills me up and doesn’t slow me down for the rest of the day. It’s light, fluffy and has the perfect flavors when pairing it with different food combinations.
For Cinco de Mayo (or all of the days of the week I eat Mexican food) I suggest making your own burrito bowl and use this cauliflower recipe as the base. Top it with juicy meats, stewed beans, creamy avocados and even cheese! You CAN go crazy and wild with whatever you want on top. You know that there are vegetables in there that are providing you with some nutrients that you need!
This recipe also worked well with Indian-inspired recipes that have bold and rich flavors. The citrus and cilantro cool down a ton of different flavor profiles so you really cannot go wrong making this for many cuisines.
I will continue promoting and cooking with cauliflower like it’s my job. It’s just perfect however you choose to add it or swap it in for other ingredients. Try it out and I’m sure you’ll become a fan!
- 1 large head cauliflower
- 1 tablespoon olive oil (optional)
- 2 medium limes zested and juiced
- 1 teaspoon salt
- ½ teaspoon black pepper optional
- ½ cup cilantro chopped
- Cut and break apart cauliflower (omit the core and green pieces), break into florets and place in the food processor. Fill the food processor only about halfway and complete this step in batches. Pulsate for 5-7 seconds until the califlower breaks down into small, rice-sized pieces. Place in a bowl and set aside. Do this until you use the whole head.
- Heat a large skillet (at least 2 inches deep) on medium-high heat, add oil or nonstick cooking spray. Add all the cauliflower (or half of it and cook in batches) with the lime zest and juice. Cook while continuing to stir the cauliflower for 5-8 minutes or until the cauliflower starts to become soft and slowly becomes translucent.
- Remove from heat and add salt and cilantro. Stir until everything is evenly incorporated and serve.