📍 Where this dish comes from: Guanajuato · Historic Town of Guanajuato
Discover the history of this region →
Discover the history of this region →
Servings: 4 servings
Calories: 55kcal
Ingredients
- 4 cups riced cauliflower fresh or frozen, about 1 medium head; sub: broccoli rice for a greener twist
- 1 tbsp extra-virgin olive oil sub: avocado oil, ghee, or butter
- 2 cloves fresh garlic minced; sub: 1/2 tsp garlic powder
- 1/2 cup packed fresh cilantro chopped; sub: flat-leaf parsley, milder
- 1 tbsp lime juice + 1 tsp zest sub: lemon juice or bottled lime
- Sea salt & black pepper to taste; sub: garlic-lime seasoning blend
Instructions
- Sauté the base: Heat olive oil in a large non-stick skillet over medium-high. Add minced garlic; stir 30 seconds until fragrant.
- Add & steam-fry: Tip in riced cauliflower. Season with salt and pepper. Cook 5–6 minutes, stirring occasionally, until the “grains” turn opaque and just tender.
- Finish with zest: Stir in cilantro, lime juice, and zest. Toss 1 minute more to let flavors bloom.
- Taste & serve: Adjust seasoning, fluff with a wooden spoon, and serve piping hot beside fajitas, carnitas, or your favorite protein.
Nutrition
Serving: 1serving | Calories: 55kcal | Protein: 2g | Fat: 4g | Fiber: 2g
Tried this recipe?Let us know how it was!
About This Dish
A fiesta-bright twist on traditional Mexican rice — only without the carbs! Riced cauliflower is lightly sautéed in garlicky olive oil until tender-crisp, then kissed with fresh lime juice and tossed through with verdant cilantro.
Health Benefits
- Cauliflower “rice” slashes the starchy carbs of traditional arroz while delivering cruciferous-veggie fiber.
- Olive oil supplies the fat that keeps this side satisfying.