Cilantro Lime Cauliflower Rice
A light, low-sodium Mexican-inspired side made by pulsing cauliflower into rice-sized bits and sauteing it with lime juice and fresh cilantro. Ready in under 20 minutes and a smart swap for traditional rice.
Ingredients
- 1 head cauliflower, cut into florets
- 2 tbsp olive oil
- 2 cloves garlic cloves, minced
- 2 tbsp fresh lime juice
- 1 tsp lime zest
- 1/4 cup fresh cilantro, roughly chopped
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
Instructions
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1
Working in batches, pulse 1 head cut into florets cauliflower in a food processor until broken down into rice-sized pieces, about 8 to 10 short pulses. Do not over-process.
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2
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add 2 cloves minced garlic cloves and cook, stirring, for 30 seconds until fragrant.
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3
Add the riced cauliflower to the skillet and cook, stirring occasionally, for 5 to 6 minutes until just tender and any excess moisture has evaporated.
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4
Remove from heat and stir in 2 tbsp fresh lime juice, 1 tsp lime zest, and 1/4 cup roughly chopped fresh cilantro. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.
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5
Taste and adjust lime juice or seasoning as needed. Serve immediately.