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.

📌Save this recipe on Pinterest so you can find it quickly next time!

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

Cilantro Lime Cauliflower Rice

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

• Author: Chelsea Allard
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Sauté
• Cuisine: American
• Diet: Gluten Free

Print Recipe

Pin Recipe

---

Description

Make dinner easy with Cilantro Lime Cauliflower Rice! It’s a healthy, low-carb side that’s perfect for tacos or Coriander Chicken bowls, and it only takes 20 minutes. Gluten-free with a vegan modification.

---

Ingredients

Scale 1x2x3x

2 teaspoons avocado oil

1/4 cup yellow onion, chopped

1 (12-ounce) package frozen cauliflower rice, thawed

1/2 cup low-sodium chicken stock

1 teaspoon ground coriander

3/4 teaspoon Real Salt

Juice and zest from 1/2 of 1 large lime (about 1 1/2 teaspoons juice and 1/2 teaspoon zest)

1/4 cup fresh cilantro, chopped

Cook Mode Prevent your screen from sleeping while you cook

---

Instructions

Sauté the Onion: Heat the avocado oil in a medium sauté pan over medium-low heat. Add the onion and sauté until translucent, about 3-5 minutes.

 

Cook the Cauliflower Rice: 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.

 

Add Seasonings: Remove from the heat. Stir in the lime juice, zest, and cilantro just before serving. Adjust any seasonings to taste.

 

Store leftovers in an airtight glass container in the fridge for up to 4 days.

---

Notes

Substitutions:

·      Oil: Use mild olive oil instead of avocado oil.

·      Vegan: Swap chicken stock for water or veggie broth.

·      No Lime: Use lemon juice and zest instead.

Optional Additions:

·      Quinoa: Stir in 1 cup of cooked quinoa for a heavier side.

·      Beans: Mix in a can of black beans, pinto beans, or chickpeas for extra plant-based protein and fiber.