This easy Cilantro Lime Cauliflower Rice is low-carb and keto-friendly, packed with fresh flavor, and made completely foolproof. With only 8 simple ingredients and ready in just 20 minutes, it's the perfect healthy side dish for busy weeknights or meal prep.
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If you're looking for a fresh and healthy side dish that actually delivers on flavor, this cilantro lime cauliflower rice is one you'll want to keep on repeat. It is a perfect base for taco bowls, honestly, that is why it has become a staple in our house. My wife absolutely loves taco bowl nights, and swapping this in for regular rice keeps things a little lighter without giving up any flavor.
This recipe fits right in with our Side Dish collection, and it pairs perfectly with anything From the Grill .
Why You'll Love This Recipe
- Quick & Easy - Frozen Cauliflower means no prep work.
- Healthy & Low-Carb - A perfect rice alternative.
- Flavorful - The lime and fresh cilantro make it anything but boring.
- Versatile - Works with Mexican, grilled, or healthy meal prep dishes.
What Is Cauliflower Rice?
Cauliflower rice is simply cauliflower that has been finely chopped or grated into rice-sized pieces. When cooked, it becomes tender and fluffy, making it a perfect substitute for traditional rice. It is a great option if you are cutting carbs or wanting to get more vegetables in your diet.
Tim's Tip: This is perfect for meal prep, make a batch and portion it out for the week.
Ingredients
- Frozen Cauliflower: The base of this low-carb rice
- Onion: Adds sweetness and depth
- Olive Oil: For sautéing and a touch of richness
- Lime Juice and Lime Zest: Bright and tangy flavor
- Cilantro: Fresh, herbal finish
- Garlic: For some extra flavor
- Salt: To enhance the flavor
- Pepper: A little spice
How to make Cilantro Lime Cauliflower Rice
1. Heat olive oil in a large skillet over medium heat
2. Add the diced onion and sauté until soft and translucent, about 4-5 minutes.
3. Reduce the temperature to medium-low and add the frozen cauliflower, breaking up any large chunks. Add salt, pepper, and garlic powder, and cook for 10-12 minutes, stirring occasionally, until the cauliflower is heated through and tender.
4. While the cauliflower cooks, prep your cilantro by chopping it, and lime by juicing and zesting it.
4. Remove from heat, then stir in the cilantro, lime juice, and lime zest.
5. Taste and add extra lime juice if you want a brighter flavor. Serve warm.
Substitutions and Variations
- Add some heat - Sprinkle in some red pepper flakes or diced jalapeño
- Cheesy Twist - Stir in a little grated Parmesan or cotija cheese for richness.
- Protein Boost - Top with grilled chicken, shrimp, or ground turkey for a complete meal.
- Earthy seasoning - Sprinkle in some cumin to enhance the Mexican-inspired flavors.
Equipment
- Flint and Flame Knives - For dicing onions and chopping cilantro
- Large Skillet - For cooking the cauliflower rice evenly
- Manual Juicer - To get fresh lime juice quickly and easily
- Wooden Spoon - Perfect for stirring without mashing the cauliflower
Tims Tips
- Use a large nonstick skillet - this helps it cook evenly and helps it to brown instead of steam, and keeps it from sticking.
- Break up any large chunks of frozen cauliflower rice before adding it to the skillet to ensure even cooking.
- Avoid overcooking - Once the water has evaporated and the cauliflower is tender, remove it from the heat to prevent mushiness.
- Trim thicker cilantro stems before chopping - you can use the tender stems and leaves for the freshest flavor.
What to Serve with Cauliflower Rice
- Grilled Chicken or Steak
- Tacos or bowls
- Roasted Vegetables
Storage
Refrigeration: Store cooled leftovers in an airtight container in the fridge for up to 3-4 days.
Freezing: Let the cauliflower rice cool completely and transfer to an airtight container or freezer-safe bag. Freeze for up to 2-3 months.
Reheating: For the best method, reheat in a skillet over medium heat for the best texture. You can add a small drizzle of olive oil to bring it back to life.
FAQs
The key is to cook off excess moisture. Use medium heat, don't overcrowd the pan. Allow the cauliflower to sauté rather than steam. If using frozen, cook a few extra minutes to evaporate water.
Yes! You can make it a few days in advance and reheat when ready to serve. Add a fresh squeeze of lime and extra cilantro before serving to refresh.
Cauliflower rice is lower in carbs and calories than traditional rice, and it is a great option for low-carb, keto, or lighter meals.
More Low-Carb Dishes
- Oven Roasted Cauliflower
- Butternut Squash
- Spaghetti Squash and Meatballs
- Low Carb Roasted Pepper & Zucchini Pasta
What are the "must-haves" on your family menus? Let me know your family's favorite recipes in the comments! I love gathering ideas from fellow cooks!
Made this recipe? Let me know!
Recipe
Cilantro Lime Cauliflower Rice
Equipment
- 1 Skillet
Ingredients
- 4 cups Frozen Riced Cauliflower
- ½ cup Onion Diced
- 1 teaspoon Olive Oil
- 1 teaspoon Lime Zest
- 2 tablespoon Lime Juice
- ¼ cup Cilantro
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt
- ¼ teaspoon Pepper
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add the diced onion and sauté until soft and translucent, about 4-5 minutes.
- Reduce the temperature to medium-low and add the frozen cauliflower, breaking up any large chunks. Add salt, pepper, and garlic powder, and cook for 10-12 minutes, stirring occasionally, until the cauliflower is heated through and tender.
- While the cauliflower cooks, prep your cilantro by chopping it, and lime by juicing and zesting it.
- Remove from heat, then stir in the cilantro, lime juice, and lime zest.
- Taste and add extra lime juice if you want a brighter flavor. Serve warm.
Notes
- Use a large nonstick skillet - this helps it cook evenly and helps it to brown instead of steam, and keeps it from sticking.
- Break up any large chunks of frozen cauliflower rice before adding it to the skillet to ensure even cooking.
- Avoid overcooking - Once the water has evaporated and the cauliflower is tender, remove it from the heat to prevent mushiness.
- Trim thicker cilantro stems before chopping - you can use the tender stems and leaves for the freshest flavor.
Storage Refrigeration: Store cooled leftovers in an airtight container in the fridge for up to 3-4 days. Freezing: Let the cauliflower rice cool completely and transfer to an airtight container or freezer-safe bag. Freeze for up to 2-3 months. Reheating: For the best method, reheat in a skillet over medium heat for the best texture. You can add a small drizzle of olive oil to bring it back to life.
Nutrition
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