Cilantro-Lime Cauliflower Rice
- 3 heaping cups cauliflower florets
- 2 tablespoons olive oil, divided
- 2 cloves garlic
- 2 scallions
- ¼ teaspoon salt
- 2 tablespoon lime juice
- ½ cup cilantro
- Pulse the cauliflower in a food processor until it resembles coarse couscous.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Fry the garlic and scallions in hot oil until fragrant, stirring often, about 30 seconds; add the cauliflower rice and salt and cook for 1 more minute. Stir the lime juice, remaining olive oil, and cilantro through the cauliflower rice and remove from heat to serve.
Serve with black beans and top with avocado slices.
What others are saying
chef chris says:
this is definitely a good alternative to rice. The texture isn't the normal fluffy soft like rice but i would make this again. A little sauted garlic and green onions would do this justice as well
Randall Hauk says:
I wish I liked cauliflower rice more than I do, but I don't. The flavors here are fine, but I simply prefer rice. My wife, however, wants the cauliflower rice for dietary reasons, so we'll continue to make it because she loved it. I'm making a smaller side of rice-rice, though . . .
Queen Foodie says:
Not a huge fan of cauliflower rice in general. I don't know what happens but once it's pulsed down into little pieces, the flavor profile changes. Still, this recipe actually tastes. I just added extra lime, cilantro and salt. Plus garlic!
Tiana D. says:
Cilantro lime anything is great... And this dish delivered! I topped this dish with a big dollop of Greek yogurt and hot sauce, yum!
Aja A says:
Been going in an out of the Whole30 diet and this is a staple recipe I go to when I want whip up something quick and easy that will pair well with pretty much any protein I cook. This allows me to get my fix when I want to go out and get a fast food rice bowl, but it's not cheat day. I like to top this "rice" off with some chipotle shrimp or steak slices.