Cilantro Lime Cauliflower Rice is a super quick, easy, and low carb side dish ready in 15 minutes! It's a copycat version of the now-famous Chipotle menu item that's great for meal prep, and pairs beautifully with burritos, tacos and so much more!
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Cauliflower rice is an excellent substitute for steamed rice if you're watching your carbs. This Indian-style Cauliflower rice is a regular on our table now. Today I'm sharing another super hit flavor in my home - Cilantro Lime Cauliflower Rice!
It's a Choptle-copycat recipe, and whether you make it fresh or use frozen riced cauliflower, it stays crunchy and doesn't get soggy! It's a versatile side dish that has savory-tart flavors.
Jump to:
- What is Cauliflower Rice?
- Why you will love this recipe?
- Health Benefits of Cauliflower
- Ingredients - Notes & Substitutions
- How to Make Cilantro Lime Cauliflower Rice
- How to Store & Reheat
- What Goes With Cilantro Lime Cauliflower Rice
- Recipe Tips & Notes
- Frequently Asked Questions
- More Mexican Recipes on the Blog
- 📖 Recipe
What is Cauliflower Rice?
Cauliflower rice is whole cauliflower that has been grated into small, rice-shaped pieces with a grater or food processor. It can be made fresh at home or found in the produce or freezer section of most grocery stores.
Why you will love this recipe?
- This recipe for Cilantro Lime Cauliflower Rice is low carb, gluten free, vegan, vegetarian and vegetable forward!
- It's ready in only 15 minutes (or even less if you take a little help from the grocery store)!
- It's healthy, fresh, flavorful and kid-friendly!
- It supports a Paleo, Keto and Whole30 lifestyle - only 71 calories and 4g net carbs per serving!
Health Benefits of Cauliflower
Not only does cauliflower rice give you an excuse to eat more vegetables, but according to Healthline, cauliflower is:
- A superfood and a good source of just about every vitamin and mineral.
- High in fiber, which is good for digestion and aids in weight loss.
- A good source of antioxidants, which help to reduce inflammation.
- Low in carbs - one cup of cauliflower contains 5g carbs vs one cup of rice which contains 45g carbs!
Ingredients - Notes & Substitutions
The main ingredients include the trifecta - cilantro, lime, and cauliflower! Then all you need are a few aromatics and seasoning.
Cauliflower: I like to use a whole cauliflower head and turn it into rice at home following this easy recipe. That being said, prepared cauliflower rice (fresh or frozen) is a great alternative. You will need approx. 24oz total for this recipe.
Aromatics: Onions and garlic really take this side dish over the top - and give it a flavorful homemade touch!
Limes: Look for limes that are bright green, shiny, and feel soft and supple when given a gentle squeeze. This means the limes are extra juicy.
Cilantro: Fresh cilantro is a must and a herb I always have in my fridge. Use as much as you'd like to really allow the flavor to shine.
Limes not juicy enough? Pop them in the microwave for 20-30 seconds to warm them through, then watch the juices flow.
How to Make Cilantro Lime Cauliflower Rice
All you need is a little help from the food processor and a quick saute to have this side dish ready in no time.
Cut Cauliflower: Slice the cauliflower head in half, then quarters. Cut the stem at a 45° angle and separate the florets (Pic 1). Watch a detailed post on how to cut cauliflower for reference.
Grate or shred it: Grate the cauliflower by adding the florets to the food processor jar in 2-3 batches. Pulse till the cauliflower breaks down into rice-like crumbles.
Alternatively, grate using the grating blade. Turn on the processor and add the florets through the feeder tube (Pic 2). Refer to this detailed recipe for How to Make Cauliflower Rice.
Saute aromatics: Heat olive oil in a large skillet on medium-high heat. Add finely chopped onion, minced garlic, and sauté for 1 minute (Pic 3).
Saute cauli rice: Add the cauliflower rice, salt, and pepper to the pan and sauté for another 4-5 minutes or until it cooks to your desired texture. Turn off the heat.
Finish and garnish: Stir in lime zest, lime juice, and chopped cilantro. Toss everything till it combines well (Pic 4). Enjoy with your favorite Mexican entree!
How to Store & Reheat
Refrigerate: Leftovers keep well stored in an airtight container in the fridge for up to 4 days.
Freeze: Place in an airtight container or plastic freezer storage bag, seal tight, label, date and freeze for up to 1 month.
Reheat: Microwave on high for 45 seconds - 1 minute. Alternatively, reheat in a skillet over medium heat, stirring occasionally, until warmed through.
What Goes With Cilantro Lime Cauliflower Rice
Cauliflower rice can be served with a number of global cuisines. It's a great side dish or stuffing ingredient to Mexican favorites like Bean Burritos and Carnitas.
Or think outside the box and pair it with Chana Saag, Thai Basil Chicken, or Ethiopian Beef Stew.
To make a Burrito Bowl, pair it with black beans, sofritas, or chicken tinga, along with freshly made pico de gallo and guacamole.
Recipe Tips & Notes
- Cauliflower: Use a whole head of fresh cauliflower. To replace a medium size cauliflower, use 1 ½ bags (16 oz each) fresh or 2 bags (12 oz each) frozen cauliflower rice. No need to thaw if using from frozen.
- Limes: Look for limes that are plump and heavy for their size. If they don't seem juicy enough, pop them in the microwave for 20-30 seconds to allow the juices to flow.
- Cilantro: Use as much or as little as you like. Just make sure to trim the bottom 2 inches of the stems before using.
- Use a Box Grater: Grate the cauliflower on the medium holes of a box grater. This is a good alternative if you do not own a food processor. It will take more time, but it gets the job done.
- Squeeze out the Excess Moisture: Although not necessary, if it appears to be more moist, feel free to squeeze out excess moisture from the riced cauliflower (either homemade, fresh or frozen) with a clean kitchen towel. This helps prevent it from becoming soggy.
- Make Ahead: The rice will keep in an airtight container in the fridge for up to 4 days or in the freezer for up to 1 month. Reheat in the microwave or over medium heat on the stove until warmed through.
Frequently Asked Questions
I have read some reviews that mention it is soggy. If you ask me, a super fresh homemade version will always win in quality, flavor, and texture!
Chipotle's cauliflower rice includes grilled, riced cauliflower, cilantro, lime, and salt.
Cauliflower rice is a healthy, low calorie and low carb alternative to regular grain-based rice. This version is only 71 calories and 4g net carbs per serving.
One serving of this Chipotle's cauliflower rice has 6 grams of total carbs with 2 grams of fiber, resulting in 4 grams of net carbs.
Cauliflower rice is mild, nutty, and slightly bitter with a crunchy yet soft texture.
Yes! There is actually no need to cook cauliflower rice and it can be eaten raw as a salad or crunchy side. That being said, cooking cauliflower does make it easier to digest and allows it to better absorb the flavors.
To prevent it from being mushy, cook it on medium-high heat. Also, if it appears to be moister, squeeze out excess moisture from the riced cauliflower.
More Mexican Recipes on the Blog
Check out the complete range of Mexican-style recipes in our Mexican & Tex-Mex Recipes collection.
📖 Recipe
Cilantro Lime Cauliflower Rice
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Equipment
Ingredients
- 1 medium head of cauliflower about 24 oz - washed and dried (see notes)
- 2 tablespoons olive oil
- ½ onion diced
- 1 large clove garlic minced or 1 teaspoon garlic paste
- ¼ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 2 teaspoons lime zest
- 2 tablespoons fresh lime juice 1 lime
- ½ cup cilantro finely chopped
Instructions
- Slice the cauliflower head in half, then quarters. Cut the stem at a 45° angle and separate the florets.
- Grate the cauliflower using a box grater or use a food processor (my preference). To do so, add the florets to the food processor jar in two batches. Pulse till the cauliflower breaks down into rice like crumbles. Alternatively, attach the grating blade. Turn on the processor and start adding the florets through the feeder tube. You may have to cut the larger florets so they fit in the tube
- Heat olive oil in a large skillet on medium-high heat. Add finely chopped onion, minced garlic and sauté for 1 minute.
- Add the cauliflower rice, salt and pepper to the pan and sauté for another 4-5 minutes or until it cooks to your desired texture. Turn off the heat.
- Stir in lime zest, lime juice and chopped cilantro. Toss everything till it combines well. Enjoy with your favorite Mexican entree!
Notes
- Cauliflower: Use a whole head of fresh cauliflower. To replace a medium size cauliflower, use 1 ½ bags (16 oz each) fresh or 2 bags (12 oz each) frozen cauliflower rice. No need to thaw if using from frozen.
- Limes: Look for limes that are plump and heavy for their size. If they don't seem juicy enough, pop them in the microwave for 20-30 seconds to allow the juices to flow.
- Cilantro: Use as much or as little as you like. Just make sure to trim the bottom 2 inches of the stems before using.
- Use a Box Grater: Grate the cauliflower on the medium holes of a box grater. This is a good alternative if you do not own a food processor. It will take more time, but it gets the job done.
- Squeeze out the Excess Moisture: Although not necessary, if it appears to be more moist, feel free to squeeze out excess moisture from the riced cauliflower (either homemade, fresh or frozen) with a clean kitchen towel. This helps prevent it from becoming soggy.
- Make Ahead: The rice will keep in an airtight container in the fridge for up to 4 days or in the freezer for up to 1 month. Reheat in the microwave or over medium heat on the stove until warmed through.
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