Made with cauliflower, olive oil (or butter), lime, and cilantro, this zesty cilantro lime cauliflower rice is on the table in about 15 minutes. It’s low‑carb, gluten‑free, paleo, Whole30, vegetarian, and vegan. It’s basically kitchen magic.
A Note from Isabel
I’m always looking for ways to sneak more veggies into my meals (bell pepper nachos, stuffed zucchini boats, and stuffed spaghetti squash are a few favorites), and this cilantro lime cauliflower rice is one of my go-tos. It’s quick, light, and goes with just about everything.
I’ll make a big batch for taco night, serve it under grilled chicken or shrimp, or just eat it straight from the pan with a fork when I want something fresh but still flavorful.
It’s got the brightness of lime, the fresh herbs from cilantro, and that satisfying texture that makes you forget you’re eating vegetables instead of actual rice. Plus, it’s low-carb, gluten-free, paleo, Whole30, vegan, and keto-friendly. It’s basically a side dish that works for almost every diet under the sun. You’re going to love this one.
Ingredients You’ll Need
- Cauliflower: This recipe uses fresh whole cauliflower for the best texture, but you can also use frozen or fresh pre-riced cauliflower instead, about 4-6 cups worth. If frozen, I recommend thawing it, then patting it dry to remove excess moisture.
- Olive oil: To sauté the cauliflower rice. You could also use avocado oil, or for a richer flavor, you can use butter instead.
- Garlic and onion: This simple base adds a ton of flavor to really make the cauli-rice irresistible.
- Cilantro: Chopped, with stems included for extra flavor.
- Lime juice: Fresh lime juice adds a bright and tangy flavor to your cauliflower rice that pairs well with cilantro.
(This is an overview of the key ingredients I used and why. See the recipe card below for the full recipe.)
My Favorite Sneaky Veggie Trick
One of my favorite ways to serve this is to mix it with cooked white rice – about half and half. It “bulks” it up, adds that familiar rice texture, and sneaks in extra veggies without anyone (especially kids) noticing. My little one happily eats it without realizing there’s cauliflower in the mix!
Recipe Tips
- Dry your cauliflower rice. If there’s too much moisture (especially with frozen cauliflower), it’ll steam instead of sauté, and you’ll end up with mush. Pat it dry with paper towels before cooking.
- Don’t skip the high heat. Turning the heat up after the onion and garlic cook helps the cauliflower rice stay fluffy instead of soggy.
- Make it ahead. Rice the cauliflower and store it in the fridge for up to 2 days before cooking to save prep time.
- Watch the cook time. Cauliflower rice cooks in minutes, so make sure to taste as you’re cooking to get the right texture. When overcooked, the cauliflower can get mushy.
Variations
- Add some heat. Give this healthy cauliflower rice a little heat by adding some finely chopped peppers like jalapeños or serranos.
- Add more veggies. This side dish can be bulked up with additional vegetables by adding some finely diced carrots or bell peppers, corn, or peas.
- Not a fan of cilantro? Try using parsley, chives, or green onions instead.
What to Serve with This
This cauliflower rice makes a perfect low-carb side for dishes like cilantro lime chicken, carnitas, air fryer chicken fajitas, or chimichurri chicken.
I also love using it as the base for burrito bowls or topping it with grilled steak like carne asada with some salsas.
Frequently Asked Questions
Use about 4 to 6 cups of store-bought riced cauliflower for this recipe.
Cook over high heat so the moisture evaporates quickly, and avoid covering the pan while cooking.
Yes! Thaw it completely and pat dry with paper towels to remove excess moisture before cooking.
More Healthy Recipes
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Place the cauliflower florets in a food processor and pulse until the texture resembles rice. If you don’t have a food processor, use the large holes on a box grater to grate the florets into rice-sized pieces.
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Heat the olive oil in a large skillet or sauté pan over medium-high heat. Add the garlic and onion and sauté for 5 minutes, until the onion is softened.
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Raise the heat to high, then add the riced cauliflower. Sauté for 5-7 minutes, stirring occasionally, until tender but not mushy.
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Remove from the heat and stir in the cilantro, lime juice, salt, and black pepper. Taste and adjust the seasonings as needed.
Prevent your screen from going dark
- Watch the cook time. Cauliflower rice cooks in minutes, so make sure to taste as you’re cooking to get the right texture. When overcooked, the cauliflower can get mushy.
- Storage. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet over high heat, adding a splash of water if it looks dry. It also freezes well. Spread it in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months.
Serving: 1/6th of recipe | Calories: 74kcal | Carbohydrates: 9g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 237mg | Potassium: 455mg | Fiber: 3g | Sugar: 3g | Vitamin A: 94IU | Vitamin C: 71mg | Calcium: 38mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Erin Alvarez from The Almond Eater.