Too hot to turn on the oven? This one is for you. This cilantro lime cauliflower rice is bright and fresh. It feels like a breeze on a warm summer evening. You will love how light it tastes.
It is the perfect side for your next BBQ. You can have it on the table fast. It delivers a zesty punch of flavor that everyone enjoys. Let’s get cooking something fresh today!
Why You’ll Love This Recipe
This recipe is a total winner for a healthy reset. It takes less than 20 minutes to make. You get all the flavor of your favorite takeout. It is low-carb and very budget-friendly.
Your family will enjoy the zesty lime flavor. It is a great way to eat more veggies. This dish is naturally gluten-free and vegan. It fits almost any dietary need at your table.
Simple Method
Making this is so simple for any beginner. You just pulse the florets into tiny grains. A quick sauté makes them perfectly tender. Even if you are new to cooking, you can do this.
It is faster than regular rice. You don’t have to wait for water to boil. Just a few minutes in the pan does the trick. You will feel like a pro in the kitchen.
Ingredients You’ll Need
These are mostly pantry staples and fresh seasonal produce.
- 1 medium head cauliflower (approximately 24 oz)
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1/2 cup fresh cilantro, finely chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Step-by-Step
- Wash the cauliflower and dry it completely to prevent sogginess.
- Remove the leaves and core, then cut the cauliflower into small florets.
- Place florets in a food processor and pulse until the cauliflower reaches the texture of rice grains.
- Heat the olive oil in a large skillet or non-stick pan over medium-high heat.
- Add the minced garlic and sauté for 1 minute until fragrant.
- Add the cauliflower rice to the pan and sauté for 5 to 7 minutes, stirring occasionally, until tender-crisp.
- Remove the pan from heat.
- Fold in the lime juice, lime zest, chopped cilantro, salt, and pepper.
- Adjust seasoning to taste and serve immediately.
Best Ways to Enjoy It
Serve this warm alongside some grilled shrimp. It is perfect for a summer taco night. You can also pair it with black beans. Add a dollop of sour cream on top.
It makes a great base for grain bowls. Pack it into containers for easy weekday lunches. Set the table and enjoy this light, refreshing meal with your family. Everyone will be asking for seconds.
Storage & Reheating
You can store leftovers in the fridge for 3 days. Use an airtight container to keep it fresh. To reheat, use a skillet over medium heat. This keeps the texture tender and crisp.
Avoid the microwave if you can to prevent mushiness. You can even make the rice grains ahead of time. Store the raw “rice” in a bag for two days. This makes weeknight dinner even faster.
Tips for Best Results
- Dry the cauliflower completely before pulsing to avoid soggy rice.
- Do not over-fill your food processor for an even texture.
- Sauté the garlic just until fragrant so it does not burn.
- Use fresh lime juice rather than bottled for the best flavor.
- For a summer twist, add a handful of fresh corn kernels.
- Wait to add the cilantro until the very end to keep it green.
- Use a large skillet so the cauliflower has room to brown.
Ways to Switch It Up
- Add a pinch of cumin for a smoky, warm depth.
- Swap the lime for lemon for a different citrus zing.
- Stir in some diced jalapeño if you like a little heat.
- Mix in some toasted pepitas for a crunchy texture.
Common Questions
Can I use frozen cauliflower rice?
Yes, you can use frozen rice to save time. Just be sure to cook it a bit longer. Sauté it until all the moisture evaporates so it stays firm.
How do I know when it is done?
The rice should be tender but still have a slight bite. It usually takes about 5 to 7 minutes. Do not let it get too soft or mushy.
Will my kids eat this?
Most kids enjoy the mild flavor and fun texture. The lime and cilantro make it taste very familiar. It is a great kid-approved veggie side.
I hope this fresh recipe brings a little sunshine to your dinner table. Give it a try and enjoy every zesty bite. Happy cooking!
— Lidia
Cilantro Lime Cauliflower Rice
Ingredients
- 1 medium head cauliflower (approximately 24 oz)
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic , minced
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1/2 cup fresh cilantro, finely chopped
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Instructions
- Wash the cauliflower and dry it completely to prevent sogginess.
- Remove the leaves and core, then cut the cauliflower into small florets.
- Place florets in a food processor and pulse until the cauliflower reaches the texture of rice grains.
- Heat the olive oil in a large skillet or non-stick pan over medium-high heat.
- Add the minced garlic and sauté for 1 minute until fragrant.
- Add the cauliflower rice to the pan and sauté for 5 to 7 minutes, stirring occasionally, until tender-crisp.
- Remove the pan from heat.
- Fold in the lime juice, lime zest, chopped cilantro, salt, and pepper.
- Adjust seasoning to taste and serve immediately.
