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Cilantro Lime Cauliflower Rice! Low Carb cauliflower comes to the rescue when you’re craving for a carb loaded meal, without the extra calories. More room for proteins and good fats! Plus, it’s just as tasty as real, normal rice. You won’t be hitting me over the head with a pan full of pretend rice, I promise.
Trust me, you would eat the whole thing from the pan before it hits the dinner table!
It’s almost as good as Fried Rice. I said, almost: in the sense that once you’ve cooked your cauliflower rice, it transforms into a crispy texture on the outside, while soft and tender on the inside.
And to give it even more flavour, adding a good squeeze of lime juice PLUS roughly chopped Cilantro (what we call Coriander in Australia), you’ll be substituting normal rice with THIS! I do understand not everyone is a fan of cauliflower. To be honest, neither am I. Having said that, I do enjoy cauliflower in sauces or mixed with other ingredients, like the Creamy Garlic Shrimp “Risotto” and those Cauliflower Hash Brown Egg Cups! Or perfectly paired with Mexican flavours like the Best Chicken Fajitas, or even better, in a Fajita Chicken Burrito Bowl!
First, process your cauliflower florets in batches.
Until they resemble the look of rice, quinoa or cuscus.
Fry it together with onions, scallions (or shallots), garlic and lime juice. Hello tastebuds!
Serve as a side with:
Shrimp and Mexican Corn Foil Packets (Elotes)
Or use in:
Creamy Garlic Shrimp Cauliflower Rice Risotto
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Cilantro Lime Cauliflower Rice
Ingredients
- 1 cauliflower large, chopped into florets, leaves and stalk removed and discarded
- 1 tbsp extra-virgin olive oil or coconut oil
- 1 onion chopped
- 2 scallions green onions/shallots, sliced finely
- 2 cloves garlic
- 1/8 cup lime juice
- 1/4 cup fresh cilantro chopped
- 1 pinch salt to taste
- 1 pinch pepper to taste
Instructions
- In a blender (or food processor) add 1 cup of cauliflower florets at a time (working in batches) and pulse each batch quickly about 3-5 times or until the cauliflower is the same consistency of rice. Transfer to a large bowl and repeat with remaining cauliflower until all done.
- Heat a large skillet or nonstick pan over medium heat. Add olive oil, onions, scallions (shallots) and garlic and sauté for about 3 minutes on low-medium heat, until soft and fragrant.
- Add the cauliflower "rice": season with salt and pepper to your tastes; increase stove temperature to high heat. Add the lime juice and cilantro; stir mixture and cook, while stirring frequently for about 6 minutes, or until the cauliflower is tender-crisp (soft on the inside; crispy on the outside).
- Serve!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious!! I didn’t follow measurements to the T and I omitted the scallions/green onions because I didn’t have any on hand but still came out incredibly tasty!!!
This is a great recipe, but it would be helpful if you indicated how many ounces/cups of cauliflower rice is needed for this recipe. This would help us know how much cauliflower to “rice,” and if it would help us know how much cauliflower rice to buy if we want to get it “pre-riced” at the store.
Thanks!
Linda
This was really delicious. In my experience though, it is not safe to add oil to a heated pan. You should add the oil and heat the pan with it. Adding oil to a heated pan is likely to cause it to spatter and splash back at you, which can cause burns.
This was like heaven in my mouth. I didnot even miss the rice !! I just added a blob of butter on top 😛
Yay so happy to hear this Raumali! Thank you! I’m so happy you tried it!
Wow! Another cauliflower rice recipe. My saviors in low carb lifestyle. Thanks! Next on my list to try out
Enjoy Raumali! 🙂