This Cilantro Lime Cauliflower Rice is an easy, low-carb side that’s light, flavorful, and ready in minutes using just a few simple ingredients.
Cauliflower rice has become a pantry favorite for many households because it’s fast to prepare, versatile, and works as a great substitute for grains. This cilantro lime version borrows bright flavors inspired by popular restaurant-style cilantro-lime rice but keeps things light and low in carbs. It pairs perfectly with grilled or roasted proteins such as chicken, shrimp, fish, or steak, and also makes a satisfying base for meal-prep bowls loaded with beans, roasted vegetables, or salsa.
To make cauliflower rice from a whole head, break the cauliflower into florets and pulse them in a food processor until the pieces resemble rice grains. If you don’t have a food processor, you can finely chop the cauliflower by hand or grate it on a box grater. Using frozen, pre-riced cauliflower is a convenient shortcut and works well when you’re short on time, although fresh riced cauliflower often keeps a firmer texture and less moisture when cooked.
This recipe is intentionally simple so you can adapt it to your tastes. Add corn and black beans to make a heartier bowl, or season with a pinch of cumin, smoked paprika, or chipotle powder for extra depth. A diced jalapeño adds a touch of heat, while chopped cilantro and fresh lime juice brighten each bite. Use it as a plain side, a base for tacos or burrito bowls, or mix in roasted vegetables for a complete vegetarian option.
More Delicious Recipes
- Cilantro Lime Chicken Tacos
- Coconut Lime Cilantro Quinoa
- Spicy Shrimp with Cilantro and Lime
- Healthy Cauliflower Fried Rice
If you enjoyed this Cilantro Lime Cauliflower Rice, please leave a rating and tag your photos on social media using the hashtag #eatyourselfskinny — I love seeing your versions and variations!
Cilantro Lime Cauliflower Rice
5 mins
10 mins
15 mins
4
Ingredients
- 1 Tbsp olive oil
- 1/2 cup onion, chopped
- 2 cloves garlic, minced
- 1 small jalapeño, chopped (optional)
- 1 head cauliflower (about 3 cups riced cauliflower)
- Salt and pepper, to taste
- Juice of 1 lime
- 1/3 cup fresh cilantro, chopped
Instructions
- Heat a large skillet over medium heat and add the olive oil. Sauté the chopped onion for 3 to 4 minutes, until softened, then add the minced garlic and chopped jalapeño and cook for another minute until fragrant.
- Increase the heat to medium-high and add the riced cauliflower to the skillet. Season with salt and pepper and cook, stirring frequently, until the cauliflower is tender but not mushy, about 5 to 7 minutes.
- Remove the skillet from the heat. Stir in the fresh lime juice and chopped cilantro, taste and adjust seasoning as needed. Serve warm and enjoy.
Nutrition
Nutrition information is automatically calculated and should be used only as an approximation.