Lime Cilantro Cauliflower Rice – Keto and Low Carb

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!

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…

But it’s also great all on it’s own!

Makes 4 Servings

Macros: Fat 6  grams – Protein 1  gram – Carbs (net)  2 grams

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Lime Cilantro Cauliflower Rice - Keto and Low Carb

Prep Time

5 mins

Cook Time

5 mins

Total Time

10 mins

 

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!

Course: Side Dish

Servings: 4

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

1. Add a small amount of the cauliflower florets to the bowl of a food processor and pulse until you get rice-sized pieces.

2. Remove and add to a bowl, while you process the next batch. Continue the process until all the florets have been riced.

3. 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).

4. Remove from the heat and mix in the cilantro, salt, pepper, lime juice and zest.
5. Store leftovers in the fridge for a few days or freeze.