The added squeeze of lime juice and fresh cilantro makes the flavor POP. After the cauliflower rice is cooked it forms into a soft and fluffy texture on the inside, and a crispy texture on the outside that’s IRRESISTIBLE.
HOW TO MAKE CILANTRO LIME CAULIFLOWER RICE
Making cauliflower rice is so simple! Just follow the steps below:
Choose your cauliflower: a whole head of cauliflower or bagged cauliflower florets will work. I aim to pick a small to medium-sized head of cauliflower rice, because a large one makes a ton of rice! Make sure there are no brown or black spots on the cauliflower. Also, I would skip the frozen cauliflower florets.
Chop, Chop, Chop: Chop the cauliflower head into florets and place them in the food processor. You may have to work in batches, depending on the size of the cauliflower head. This is the food processor I used, and use all the time! If you don’t have a food processor, don’t stress! You can use a cutting board and a sharp knife and chop the cauliflower until it is riced. You can also use a box grater which I have used before. It works great!
Cook the rice: In a large skillet over medium-high heat, melt the coconut oil. Place the cauliflower rice into the skillet and sauté it for 3-5 minutes, or until the cauliflower becomes tender.
Season the rice: Once the cauliflower rice is cooked, remove it from the heat and squeeze the lime juice, add the seasonings, and stir in the fresh cilantro. (Go 3 ways to chop cilantro to learn how to chop cilantro). Salt and pepper to taste.
Recipe Tips & Variations
Make sure skillet is HOT before adding the cauliflower rice. Wait until the oil ‘spits’, then add the rice.
Use fresh lime juice, and not bottled lime juice. I recommend doing this for any recipes. It tastes so much fresher!
Use coconut oil, ghee, butter, olive oil, or avocado oil to sauté the cauliflower rice in. I chose to use coconut oil to give the rice a slight coconut taste.
Use fresh cilantro. Fresh cilantro is a must for this recipe. If you do need to use dried cilantro in place of fresh, use the 1:2 ratio. 2 tablespoons of dried cilantro for every 1/4 cup of fresh cilantro.
Don’t forget to #thehealthyconsultant on Instagram if you try this cilantro lime cauliflower rice. I love to see what you make!
Add the chopped cauliflower florets to a food processor with a blade attachment. Pulse until the cauliflower becomes riced. If you don’t have a food processor, use a sharp knife and chop the cauliflower florets until they are made into rice-sized pieces, or a using a box grater, grate the cauliflower until riced.
In a large skillet over medium-high heat, melt the coconut oil. When the oil is hot, add the cauliflower rice and sauté for 3-5 minutes, or until the cauliflower becomes soft to your liking.