Easy Cilantro Lime Cauliflower Rice

This Easy Cilantro Lime Cauliflower Rice is slightly crispy on the outside, tender on the inside and super flavorful. It’s the perfect side dish to accompany any meal, anytime. Low Carb. Paleo. Keto and Whole 30 friendly.

Cilantro Lime Cauliflower Rice Recipe

This Easy Cilantro Lime Cauliflower Rice is a delicious alternative to the popular Mexican side dish.

I love cooking with cauliflower because it is such a versatile ingredient.

Plus, cauliflower means lower carb … woop, woop!

Our favorite low-carb, eggless pizza crust is made with cauliflower rice…and it’s amazing. We also like the cauliflower roasted in the oven and au-gratin with béchamel sauce.

YUM.

This time, I transformed 2 humble bags of frozen cauliflower rice into an incredible Easy Cilantro Lime Cauliflower Rice.

It’s healthy, easy to make and delicious!

LOOKING FOR MORE LOW CARB AND/OR HEALTHY RECIPES?

• Easy Eggless Salmon Patties
• Eggless Cauliflower Pizza Crust
• How to Make Cauliflower Rice
• Skinny Oven Fried Pork Chops [KETO friendly]
• Instant Pot Cuban Pulled Pork

This Easy Cilantro Lime Cauliflower Rice is so delicious and easy to make that It’s going to become a staple in your kitchen like it has in ours.

Happy Cooking!!!

Easy Cilantro Lime Cauliflower “Rice”

This Easy Cilantro Lime Cauliflower Rice is slightly crispy on the outside, tender on the inside and super flavorful. It’s the perfect side dish to accompany any meal, anytime. Low Carb. Paleo. Keto and Whole 30 friendly.

3.85 from 13 votes

Print Pin Rate

Side Dish

Mexican

Prep: 5 minutes

Cook: 10 minutes

Total: 15 minutes

Servings: 4

Calories: 44kcal

Ingredients

• 1 tablespoon olive oil
• 2 garlic cloves, minced
• 3 cups cauliflower rice
• Kosher salt to taste
• ½ teaspoon cumin (optional)
• 1/2 cup fresh cilantro, chopped
• 3 - 4 tablespoons fresh lime juice

Instructions

• Heat olive oil in a large sauté pan over medium heat. Add garlic and sauté about 2 minutes, or until fragrant.
• Increase the heat to medium-high.
• Add the cauliflower “rice” to the pan and cook, stirring frequently, until the cauliflower is slightly crispy on the outside but tender on the inside, about 5 minutes. NOTE: If you want the rice soft and tender you can cover the pan. I prefer it on the crunchy side so I cook it uncovered.
• Season with salt and cumin, if using. Mix to combine.
• Turn the heat off and add chopped cilantro and lime juice. Mix until well combined.
• Serve hot.

Notes

You can use store-bought frozen cauliflower rice, or make your own. I used 2 bags (12 oz each)  of  Green Giant® Riced Veggies Cauliflower.

 

Add a ¼ teaspoon of cayenne pepper or a finely chopped jalapeño if you like to add some heat.

Nutrition

Calories: 44kcal | Carbohydrates: 1g | Fat: 3g | Sodium: 6mg | Potassium: 10mg | Vitamin A: 135IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.2mg

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