Name: Cilantro-Lime Cauliflower Rice
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 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)

^{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!

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Cilantro-Lime Cauliflower Rice

Print Recipe

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!

Prep Time:10 mins

Cook Time:10 mins

Total Time:20 mins

Ingredients

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

Instructions

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.

Notes

How long does it last and where?

The truth about cauliflower, especially after being cut down, is that it doesn’t last as long as most would hope. I would keep it in the fridge for about 4-5 days. Cooking it definitely helps but the minute you start getting a funky smell off of it, it’s done.

Can you freeze it?

Surprisingly enough you can, however, you should freeze the cauliflower without cooking it or adding anything to it. Once you rice down the head, portion out freezer-safe zip bags and then spread the cauliflower out in the zip bag so it lays flat and freezes flat.

When you’re ready to use, you can add to a hot pan with a little oil. I will tell you that it can get mushy fast. Cook it at a high heat and quickly until it’s cooked through.

Substitutions?

The flavors in the recipe can of course be substituted especially if you’re not a cilantro fan. Add green onions, chives or whatever herbs your family loves.

I like to add jalapeños from time to time to spice it up. I also have a horrible love for those calorie free butter sprays that I always add on top!

Tips and Tricks

I always double this recipe when I’m making a mess in the kitchen. You will have to make these in batches though because you don’t want to overcrowd the pan and unevenly cook the cauliflower.

Using a food processor or a blender with a “pulse” feature is probably the smartest thing you can do. Do this in batches and don’t overpack the blender. You do run the risk of uneven pieces but it’s faster and more effective than grating. I have seen that before…it works but I’m all about the lazy method.

The best piece of advice I can give is doing this whole process in small batches. Rice the cauliflower in small batches. Cook in small batches. Combine everything at the end and then top with herbs. You don’t want to cook these.

What to serve with it?

Any and all Mexican foods! Swap this out anytime you need a replacement for rice.

The flavors are perfect with Mexican, Indian, Middle Eastern, Spanish or Asian dishes. Pair it with any and all foods that have really intense flavors that are mellowed out with rice.