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Dress up plain cauliflower rice with some fresh squeeze lime juice, zest and chopped cilantro!
Cauliflower rice has become pretty popular lately with those who are on Keto or low carb diets. This version is fresh and packed with flavor! Cauliflower sautéed in grass-fed butter, chopped cilantro and a punch of lime makes this one tasty side dish!
This lime cilantro rice is great with my Thai Red Curry Coconut Pork or my Asian Glazed Salmon, but it’s honestly really great all on it’s own too! Making your own cauliflower rice is so simple and more cost effective. Just a few easy steps and you will always want to make your own! You can even skip the lime and cilantro if you’d like it plain, or add a variety of different herbs and spices to create your own flavor.
How to Make Lime Cilantro Cauliflower Rice
Ingredients
1 head of cauliflower, cut into florets
1/3 cup fresh chopped cilantro
2 tablespoons grass-fed butter, unsalted
Juice of 2 small limes (or 1 big)
Zest of 2 small limes (or 1 big)
Salt and Pepper to taste
Preparation
Add a small amount of the cauliflower florets to the bowl of a food processor and pulse until you get rice-sized pieces.
Remove and add to a bowl, while you process the next batch.
Continue the process until all the florets have been riced.
Melt the butter in a large skillet on medium heat and add in the riced cauliflower.
Sauté for about 5 minutes, or until it reaches your desired texture (I like mine with a little bite to it).
Remove from the heat and mix in the cilantro, salt, pepper, lime juice and zest.
Store leftovers in the fridge for a few days or freeze.
I typically serve with my Thai Red Curry Coconut Pork…
Or my Asian Glazed Salmon…
Or my Burrito Bowl…
Or my Easy Stir Fry Pork…
But it’s also great all on it’s own!
Lime Cilantro Cauliflower Rice - Keto and Low Carb
Ingredients
- 1 head of cauliflower cut into florets
- 1/3 cup fresh chopped cilantro
- 2 tablespoons grass-fed butter unsalted
- Juice of 2 small limes (or 1 big)
- Zest of 2 small limes (or 1 big)
- Salt and Pepper to taste
Preparation
- Add a small amount of the cauliflower florets to the bowl of a food processor and pulse until you get rice-sized pieces. Remove and add to a bowl, while you process the next batch. Continue the process until all the florets have been riced.
- Melt the butter in a large skillet on medium heat and add in the riced cauliflower. Sauté for about 5 minutes, or until it reaches your desired texture (I like mine with a little bite to it).
- Remove from the heat and mix in the cilantro, salt, pepper, lime juice and zest. Store leftovers in the fridge for a few days or freeze.
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