Chris' Recipes

Bon Appetite!

Cilantro Lime Cauliflower “Rice”

Written By: Chris - Jul• 19•17

Grated cauliflower makes a fantastic low-carb, grain-free stand in for rice.  It is often considered one of the healthiest foods on earth as a member of the cruciferous vegetable (or Brassicaceae) family- along with broccoli, cabbage, kale, and brussel sprouts.

Recent studies suggest that cruciferous vegetables are an excellent source of natural antioxidants due to their high levels of various phytochemicals (any of various biologically active compounds found in plants), as well as good suppliers of essential vitamins, fiber, minerals, and phenolic compounds.  Brassica crops are now highly correlated with preventing chronic diseases including cardiovascular diseases, diabetes, neurodegenerative disorders, and various forms of cancers, to name a few.

Buying cauliflower already “riced” makes cooking very convenient and you can find it at most grocery stores.  I was thrilled to see Costco is carrying it now because it’s a real time saver!  It’s pretty versatile and you can season it any way you wish.  This night I brightened it up with cilantro and lime and served it with fish tacos.  It has a nice texture and is perfect as a side dish that you might normally serve with rice!


1/2 medium head (about 16 oz) Cauliflower, riced
1/2 medium Onion, diced
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Coconut Oil
2 Garlic Cloves, pressed
1 Jalapeno pepper, minced
Salt and Pepper, to taste
1 to 2 Limes – zest and juiced, to taste
1/2 Cup Fresh Cilantro, chopped

If not using pre-riced cauliflower, rinse and remove the core from cauliflower and allow it to dry completely.  Coarsely chop into florets, then place half of the cauliflower in a food processor and pulse until the cauliflower is small and has the texture of rice but don’t over process or it will get mushy.
Set aside and repeat with the remaining cauliflower.

Heat a large saute pan over medium heat, add oil, onions, and jalapenos.  Sauté about four to five minutes until the onions are until soft.

Raise the heat to medium-high and add the cauliflower “rice” to the onions in the saute pan.

Cover and cook approximately five minutes, stirring frequently, just gently cooking it through until the cauliflower is slightly crispy on the outside but tender on the inside.  Season with salt and pepper to taste.

Turn off the heat and toss in the with fresh cilantro and zest to taste.

Squeeze the fresh lime juice over the rice and serve.

We enjoyed this with fish tacos and a standout 2011 Napa Chardonnay by CROZE.  Wine maker Daniel Benten makes this is all about the purity of the fruit and it’s awesome!




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