This easy Cilantro Lime Cauliflower Rice is a bright, fresh, flavorful recipe that makes the perfect side dish for any meal. Ready in less than thirty minutes, this is the perfect option for taco night, a quick and easy side dish, or any time you're looking for burst of a savory citrus flavor.
How to make cilantro lime cauliflower rice
STEP 1: Heat the butter in a large skillet over medium heat. Add the onion and the garlic and sauté until the garlic is fragrant and the onions are translucent, about 5 minutes.
STEP 2: Add the cauliflower, cilantro, lime zest, lime juice, salt, and pepper. Sauté until the cauliflower is tender, about 10 minutes.
STEP 3: Add the chicken stock and cook, stirring often, for an additional 10 minutes, or until all of the stock is evaporated and the rice is tender but not mushy. Serve with lime wedges.
Recipe Tips and Variations
Frequently Asked Questions
Carb in Large Head Cauliflower (7-8 inches) 20-22 net carbs
Carbs in Medium Head Cauliflower (5-6 inches) 15-17 net carbs
Carbs in Small Head Cauliflower (3-4 inches) 8-10 net carbs
Carbs in 1 cup Cauliflower 4.7-5.3 net carbs
Carbs in 1 ounce Cauliflower 1.4 net carbs
Carbs in 1 Pound Cauliflower 24 net carbs
Carbs in 1 Large Cauliflower Floret 0.7 net carbs
Carbs in 1 cup Riced Cauliflower 4.7 net carbs
Carbs in ½ cup Frozen Cauliflower 2.7-3.3 net carbs
Cut a head of cauliflower into florets, then add to a food processor. Pulse until your cauliflower is riced, and be careful not to over process. Alternatively, you can use a box grater to grate the head of cauliflower.
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