Cilantro Lime Cauliflower Rice
Cilantro Lime Cauliflower Rice is an easy Mexican recipe made from cauliflower, cilantro, lime juice, and olive oil. Ready in 15 minutes.
Servings: 6 servings
Ingredients
- 1 medium-large cauliflower, cut into florets (about 4-6 cups riced)
- 1 ½ tablespoons olive oil or butter
- ½ yellow onion, diced
- 3 cloves garlic, minced
- ½ cup chopped cilantro
- 3 tablespoons lime juice (about 1 ½ limes)
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper, plus more to taste
Instructions
- Place the cauliflower florets in a food processor and pulse until the texture resembles rice. If you don’t have a food processor, use the large holes on a box grater to grate the florets into rice-sized pieces.
- Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the garlic and onion and sauté for 5 minutes, until the onion is softened.
- Raise the heat to high, then add the riced cauliflower. Sauté for 5-7 minutes, stirring occasionally, until tender but not mushy.
- Remove from the heat and stir in the cilantro, lime juice, salt, and black pepper. Taste and adjust the seasonings as needed.
Notes
- Watch the cook time. Cauliflower rice cooks in minutes, so make sure to taste as you’re cooking to get the right texture. When overcooked, the cauliflower can get mushy.
- Storage. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over high heat, adding a splash of water if it looks dry. It also freezes well. Spread it in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months.
Nutrition
Serving: 1/6th of recipe | Calories: 74kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 237mg | Potassium: 455mg | Fiber: 3g | Sugar: 3g | Vitamin A: 94IU | Vitamin C: 71mg | Calcium: 38mg | Iron: 1mg