Cilantro Lime Cauliflower Rice

This Cilantro Lime Cauliflower Rice recipe may become your new favorite if you love a healthy, low-carb side dish. It’s light, yet full of fresh flavors, and it only takes 20 minutes to make.

Whether you’re cutting carbs to manage blood sugar, eating grain-free to reduce inflammation, or just trying to sneak in more veggies, Cilantro Lime Cauliflower Rice is a satisfying and versatile option. Serve it with shrimp or use it as the base for a Coriander Chicken bowl with sliced avocado and Red Cabbage Slaw for crunch.

Recipe Highlights

• Quick and easy – On the table in 20 minutes or less.
• Healthy – Full of antioxidants, fiber, vitamin C, and healthy fats.
• Low carb – Perfect for light meals.
• Gluten-free and grain-free – Great for therapeutic elimination diets.
• Vegan option – Easily adaptable with one simple swap.

Ingredients

• AVOCADO OIL – Its mild flavor and heart-healthy fats make avocado oil ideal for sautéing.
• YELLOW ONION – Adds subtle savory flavor without overpowering. Red onion or shallots work just as well.
• CAULIFLOWER RICE – You can use fresh or frozen, but I prefer frozen for the convenience. It’ll cook faster if you thaw it ahead of time on the counter or in the fridge, but it’s not a big deal if you forget. Check out my post on the health benefits of cauliflower.
• LOW-SODIUM CHICKEN STOCK – Prevents dryness and enhances the flavor. Use beef stock if preferred or water in a pinch.
• GROUND CORIANDER – Bright, citrusy, and slightly earthy– it perfectly complements the cilantro and lime.
• LIME – You’ll need the zest and juice. Choose limes with smooth, dark green skin for the best flavor and juiciness.
• CILANTRO – For fresh flavor and powerful antioxidants.

See the recipe card below for all the details.

Substitutions

• Oil: A mild extra virgin olive oil works great if you don’t have avocado oil. Avoid robust varieties, as the peppery aftertaste may overpower the lime and cilantro.
• Vegan/Vegetarian Option: Use water or vegetable stock instead of chicken stock. Note: Veggie stock may add a slightly sweeter, carrot-forward flavor.
• No Lime? Use a lemon instead for a different twist.

How to Make Cilantro Lime Cauliflower Rice

1. Heat the avocado oil in a medium sauté pan over medium-low heat. Add the onion and sauté until translucent, about 3-5 minutes.
2. Stir in the cauliflower rice, chicken stock (be careful, it may splatter), ground coriander, and salt. Cook until the cauliflower rice is tender and the liquid is absorbed, about 8-10 minutes.
3. Remove from the heat. Stir in the lime juice, zest, and cilantro just before serving. Adjust any seasonings to taste.

Optional Additions

• Add Quinoa: For a heavier side (that’s still technically grain-free), stir in 1 cup of cooked quinoa once the cauliflower rice is done. Adjust the seasonings to taste.
• Mix in Beans: A can of black beans, pinto beans, or chickpeas adds plant-based protein, complex carbs, and soluble fiber to help you feel full longer.

Storage & Leftovers

Store leftover Cilantro Lime Cauliflower Rice in an airtight glass container in the fridge for up to 4 days.

Reheat leftovers or serve chilled in lettuce cups with your favorite protein for a refreshing lunch.

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More Cauliflower Recipes You Might Enjoy

• Steamed Purple Cauliflower with Salmon
• Creamy Mashed Cauliflower with Goat Cheese
• Chicken Vindaloo with Sweet Potato and Cauliflower
• Lemon Butter Sautéed Shrimp
• Creamy Broccoli Soup

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