Cilantro Lime Cauliflower Rice

Cilantro Lime Cauliflower Rice

I started making cilantro lime cauliflower rice as a lighter alternative to regular rice, and it quickly became one of my favorite side dishes.

Butter, fresh lime juice, and chopped cilantro give it plenty of flavor without a long list of ingredients. It pairs well with salmon and shrimp, while the Mexican-inspired flavors make it a natural side for tacos and grilled chicken.

This simple side dish is naturally gluten-free and very low in carbohydrates.

Ingredients

See the recipe card for exact amounts.

• Cauliflower: Use one medium head of fresh cauliflower, or start with fresh or frozen cauliflower rice. Frozen cauliflower rice can be cooked straight from frozen but may need a few extra minutes for the moisture to evaporate.
• Butter: Butter adds rich flavor and helps brown the cauliflower slightly. Olive oil can be substituted if preferred.
• Kosher Salt: Kosher salt seasons the cauliflower evenly. Start with a small amount and add more to taste after the lime juice is stirred in.
• Lime Juice: Use fresh lime juice for the best flavor. To add lime zest, use an organic lime and wash it well before zesting.
• Cilantro: Fresh cilantro adds bright flavor and color. Rinse or soak the cilantro well to remove any sand or grit, then dry it thoroughly before chopping.

How to Make Cilantro Lime Cauliflower Rice

This easy cauliflower rice comes together in just a few simple steps. Start by washing the cilantro well, then rice and cook the cauliflower before stirring in fresh lime juice and chopped cilantro. Check the recipe card at the bottom for printable instructions.

• Step 1: Wash the cilantro. Place the cilantro in a large bowl of cold water and swish it well to loosen any sand or grit. Let the dirt settle to the bottom, then lift the cilantro out of the water. Repeat with fresh water if needed. Dry well before chopping.

• Step 2: Rice the cauliflower. Cut the cauliflower into florets. Working in batches, pulse them in a food processor until the pieces are about the size of rice. They should be small and fairly even, with a few larger bits. Do not process the cauliflower into a paste.

• Step 3: Cook the cauliflower rice. Melt the butter in a large skillet over medium heat. Add the cauliflower rice, salt, and pepper. Cover and cook for 3 minutes. Remove the lid and cook for 1 to 2 minutes, stirring occasionally, until tender and any extra moisture has evaporated.

• Step 4: Add the lime and cilantro. Pour the cooked cauliflower rice into a medium bowl. Add the fresh lime juice and chopped cilantro, then stir to combine. Taste and add more salt or lime juice as needed.

Storage

Refrigerate for up to 3 days. Let the cilantro lime cauliflower rice cool completely, then transfer it to an airtight container.

Freeze cilantro lime cauliflower rice in a freezer-safe container or bag for up to 2 months. Let it cool completely first. It will be a little softer after thawing, so reheat it in a skillet to help the extra moisture evaporate. Add fresh cilantro and lime juice after reheating.

Reheating

Reheat cilantro lime cauliflower rice in a skillet over medium heat with a little butter or olive oil. Cook for 3 to 5 minutes, stirring occasionally, until warmed through.

You can also reheat it in the microwave. Place it in a microwave-safe dish, not plastic, and heat in 30-second intervals, stirring between each one.

Serving Suggestions

Cilantro lime cauliflower rice goes well with fish, shrimp, chicken, steak, and tacos. Serve it as a simple side dish or use it as the base for a bowl meal.

Try it with:

• Medium-Rare NY Strip Steak
• Baked Red Snapper
• Honey Butter Glazed Salmon
• Key West Shrimp Tacos
• Grilled Chicken Tacos with Mojo Marinade
• Baked Lamb Chops

For a simple dinner, spoon the cauliflower rice onto a plate and top it with shrimp or sliced steak. Add lime wedges and extra cilantro on the side.