Heat a skillet on medium-high heat. When hot, add oil and mustard seeds. When mustard seeds begins to splutter, add the cauliflower rice. If using frozen, no need to thaw, just add to the pan.
Saute 2-3 minutes till the moisture from the cauli rice dries out. Add salt and spices and saute for another 3-4 minutes, until it reaches your desired doneness.
Turn off the heat. Lightly squeeze lime and garnish with fresh chopped cilantro. Transfer to a serving bowl to stop the cooking. Enjoy as a low-carb/keto side.
Grate your own cauliflower with a box grater or food processor! You will only need ½ head of cauliflower for this recipe, but feel free to grate the entire head and freeze the remainder in an airtight container for up to 1 month. If desired, squeeze out excess water from freshly riced cauliflower with a clean, kitchen towel.
Alternatively, you can purchase pre-chopped or frozen cauliflower rice. If using frozen cauliflower rice, there is no need to thaw!
The cauliflower will release moisture while you saute it on the stovetop. Allow it to cook until all the moisture is gone, then cook to your desired tenderness. I reached mine after 3-4 minutes of sautéing once the moisture evaporated.
End texture: This recipe results in a slight el-dente texture of Cauli Rice, which mimics the texture of steamed rice. You can adjust that based on how cooked, or 'soft' you like it.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.