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–+ servings

Cauliflower Cilantro “Rice”

A fiesta-bright twist on traditional Mexican rice — only without the carbs!
Print Recipe
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Course: Side Dish
Cuisine: Mexican
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
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