Cilantro Lime Cauliflower Rice
Cilantro lime cauliflower rice is the perfect low carb side dish to go with Mexican and Asian flavors! Simple to prepare and works great for meal prep.
- 1 tablespoon olive oil or coconut oil
- 4 cups riced cauliflower
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 lime zested
To rice cauliflower
Wash cauliflower and pat dry.
Remove outer leaves; break down the head of cauliflower into uniform pieces (1-2 inch florets). Include stems!
Working in 2-3 batches, place florets into a 7 cup food processor fitted with a steel blade.
Pulse 10-15 times, until cauliflower is in small rice-sized pieces. Remove any full florets that may remain.
To cook cauliflower rice recipes
Heat oil in a non-stick pan over medium heat.
Add riced cauliflower, salt, garlic powder and lime zest to the pan.
Cook for around 5 minutes, until cauliflower is slightly soft but not mushy.
Stir in the cilantro, and enjoy!
You can store riced cauliflower (uncooked) for up to 10 days in the fridge, or up to 3 months in the freezer.
You can store cooked cauliflower rice in the fridge for up to 4 days.
Serving: 1cup | Calories: 77kcal | Carbohydrates: 10g | Protein: 3g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 340mg | Potassium: 505mg | Fiber: 3g | Sugar: 3g | Vitamin A: 135IU | Vitamin C: 82.5mg | Calcium: 41mg | Iron: 0.8mg