This Cauliflower Rice Cilantro Lime is that classic combination you just know is a good one every time you eat it. It’s quick and simple to make, comes together in no time and makes the perfect Low Carb/keto friendly side dish to any meal. Cauliflower strikes again!
There’s just something about this Cauliflower Rice Cilantro Lime that makes me feel like I’m sitting at a Restaurant in Mexico somewhere eating it as a side to my tacos or something. Or hey, maybe it’s the filling inside my tacos. Either way, like this Veggie Packed Cauliflower Fried ‘Rice’, this dish is flavourful, healthy and down right delicious. Oh, and it just so happens to also be Vegan, Paleo, Whole 30 and Gluten Free.
I think we live in a world where people either love or hate Cilantro (there’s just no in between, ok!!!). And, this may come as a shock to you, you know, coming from a girl who’s literally posting about Cauliflower Rice Cilantro Lime…but, it me, I’m actually one of the ones that absolutely HATES Cilantro. Or, at least, there was a time I thought I did. Yes, I’m one of those people who thinks it tastes like soap and overpowers every.single.dish. it ever touches.
So, how, you ask, are we going from claiming to hate Cilantro to actually (and finally!) making a dish that stars it?! And, to top everything off, also ranting and raving about how tasty and amazing it is?! Well, I’m glad you asked because I was going to tell you anyway.
You see, it has been my experience that, generally speaking, the Spanish culture falls on the side of LOVING Cilantro. And, you see, I’ve spent a great deal of time travelling through Latin countries such as Mexico, Panama and spent a whole dang year in South America, to be exact, where not putting Cilantro on just about everything may as well be a crime. So, I blame them. They forced me to semi-like it.
However, If you’re one of the Cilantro haters, I know the sounds of this recipe may make you cringe. But believe-you-me, this Cauliflower Rice Cilantro Lime just miiiiigght be the one you needed to convert you over to the other side.
INGREDIENTS FOR THIS CAULIFLOWER RICE CILANTRO LIME
It doesn’t take very many ingredients to bring this easy and flavourful side dish to life. Let’s get into them in a little bit more detail down below:
- Cauliflower ‘Rice’: The Low Carb star and base of the dish! You can buy pre-riced cauliflower in the produce or freezer section at the grocery store because, convenience. Or, if you have the time and a food processor, you can rice it yourself by pulsing a head of cauliflower florets a few times until it resembles rice.
- Lime: The zing of the dish! We use both the lime zest and juice here for extra lime-y flavour. Therefore, fresh squeezed lime juice is best in this recipe.
- Cilantro: Fresh chopped cilantro works best in this recipe therefore, I would not recommend substituting dried. Chop it finely for best results. And for those who are wondering, no, surprisingly, the cilantro does not completely over power every other ingredient in this dish!
- Onions: For flavour and texture. I love using both green and white onions for the different flavour profiles they provide. I love green onions as a garnish and for the pop of colour they give the dish. Further, I like the white onions as a tasty foundation to this dish. However, you can choose to just use one over the other, if you prefer.
- Garlic: Cause *most* good dishes start with some onions and garlic…. Am I right?
- Olive Oil: For sautéeing, adds flavour. You can use a different kind of oil, such as avocado or coconut instead, if you prefer.
- Salt: Balances out the flavours and ensures the dish does not taste bland at all.
KEY TIPS FOR MAKING THIS CAULIFLOWER RICE CILANTRO LIME
- Cut the onions and garlic into very small pieces. You don’t want them to overpower the tiny pieces of Riced Cauliflower.
- Have the minimal ingredients already chopped up and ready to go before beginning to cook. The process is fast and only takes about 15 minutes from start to finish. You want everything ready so you can add them to the skillet quickly without the risk of anything burning.
- Turn the heat up higher if you notice moisture being released after adding the Cauliflower. The high heat will draw out the excess moisture and therefore avoid mushy rice!
- Stir the Cilantro into the Rice after you remove the skillet from the heat and transfer the mixture to a bowl. This will ensure the Cilantro doesn’t crisp up and cook while on the burner.
FREQUENTLY ASKED QUESTIONS
To avoid mushy Cauliflower Rice or if you feel like it’s heading into that direction as you’re cooking, turn the heat up a bit higher and stir continuously. The high heat will draw out excess moisture in the cauliflower!
Why, yes, yes it is! A regular cup of white rice has about 45 grams of carbs. In comparison, one cup of Cauliflower Rice has only 2 grams of carbs. Cauliflower Rice is the perfect Low Carb/Keto option to replace regular rice in any dish. Take this Chicken Tikka Masala or this Shrimp Stir Fry, for example. So, if you’re watching your carbs or you’re on the Keto Diet, it’s a YES to Cauliflower Rice!
Nope. Not even close. And, this is where you’re going to jump for joy… Cauliflower Rice requires a fraction of the cooking of regular rice. This Cauliflower Rice Cilantro Lime takes about 15 minutes from start to finish whereas cooking a pot of regular rice on the stove can sometimes take up to 45 minutes. And might result in a burnt pot if you’re one of the unlucky ones. No such issues with Cauliflower Rice. Easy. Breezy. And minimal effort. And definitely no 45 minutes to slowly simmer.
Leftovers can be stored in an airtight container and are good in the fridge for up to 3 days. Simply reheat in the microwave or on the stovetop in a hot skillet with some oil when ready to eat again.
- 12 oz or 340 g Riced Cauliflower*
- 1/2 cup Fresh Cilantro, chopped
- 1/3 cup Green Onions, divided
- 1 small Onion, chopped
- 1 clove Garlic, minced
- Zest and Juice of 1 Lime
- 1 tsp Salt
- 2 tbsp Extra Virgin Olive Oil
- Heat the Olive Oil in a large skillet over medium heat and add the white onion. Sauté for a couple of minutes.
- Add half the green onions and sauté another minute.
- Add the garlic and sauté until fragrant, another 30 seconds to a minute. At this point, the onions should be translucent and mostly cooked through.
- Add the Riced Cauliflower and stir until well combined.
- Add the salt, lime juice and lime zest and stir until combined. Sauté, stirring continuously, for a few minutes. TIP: If there is too much moisture in the skillet at this time, turn the heat up higher...this will draw out that excess moisture from the cauliflower and avoid mushy 'rice'!
- Remove from heat. Transfer to a bowl. Stir in the cilantro. Top with another squeeze of lime, if desired.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 94Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 610mgCarbohydrates: 7gFiber: 2gSugar: 3gProtein: 2g
Nutrition is only an estimate and calculated using Nutritionix.
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