Cilantro Lime Cauliflower Rice
Updated Jan 30, 2026
Cilantro lime cauliflower rice recipe made with fresh cauliflower, lime juice and zest, garlic, onion, and chopped cilantro. Ready in about 15 minutes!
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cilantro lime cauliflower rice is soo good!
I make this cilantro lime cauliflower rice recipe on the days when I’m trying to avoid carbs but still want the flavor of my “regular” cilantro lime rice. I won’t pretend the texture is identical, but flavor-wise it’s right there, and that’s what actually makes it feel like a real substitute.
I always use fresh lime juice and zest here, and I don’t skimp on the cilantro because that’s where most of the flavor comes from. I usually start with a fresh head of cauliflower and rice it myself since the texture is better, but frozen cauliflower rice works when I’m short on time. This cilantro lime cauliflower rice is an easy swap for me that doesn’t feel like a compromise, especially when everything is finished with plenty of lime and cilantro.
Happy Cooking!
– Yumna
Cilantro Lime Cauliflower Rice Ingredients
- Cauliflower: I like to make my own cauliflower rice for this recipe, but if you’d rather use store-bought, use 3 to 4 cups. As I mentioned above, you can use frozen cauliflower rice, just let it thaw first.
- Lime: You’ll need the juice and the zest, so look for a healthy, bright green lime. For help read my tips on how to zest a lime.
- Cilantro: I prefer organic cilantro; it’s not that much more than regular, and when I wash it, I get less debris. Do make sure to wash the cilantro thoroughly to remove any bugs and sand.
- Olive Oil: I prefer the taste of extra-virgin olive oil, but any neutral cooking oil works.
- Aromatics: I like to use fresh garlic and yellow onion to add some flavor to this cauliflower rice, but you can use any type of onion you like.
- Seasoning: You’ll just need salt and black pepper to flavor this dish!
How to Make Cilantro Lime Cauliflower Rice
Cilantro Lime Cauliflower Rice
Video
Ingredients
- 1 head cauliflower cut into florets (or 3-4 cups cauliflower rice)
- 1 tablespoon extra-virgin olive oil
- 1 small onion diced
- 2 garlic cloves minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 lime zested and juiced
- ½ cup chopped cilantro
Instructions
- Place the cauliflower florets in a food processor and pulse until the cauliflower is small and resembles couscous. Set aside.
- In a large skillet over medium heat, heat the olive oil, then add the onions and garlic and cook until soft and translucent, 5-7 minutes.
- Add the cauliflower rice and stir to combine. Season with salt and pepper and continue to cook, stirring frequently until the cauliflower softens, 5-7 more minutes.
- Remove from heat and transfer to a large serving bowl. Add lime juice, lime zest and fresh cilantro and toss gently to combine. Serve warm.
Notes
- My Top Tip: Don’t over-process your cauliflower. If you leave it in the food processor for too long, it will get mushy. You want it to look like short-grain rice or couscous!
- Storage: Store any leftovers in an airtight container. They will last about 4-5 days in the fridge or up to 3 months in the freezer. Just reheat on the stove top when you’re ready to eat!
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Use a box grater if you don’t have a food processor. It may take a bit longer, but it’ll still work! You just want to look for a box grater with medium-sized holes.
- Process your cauliflower in batches if needed. If you try too hard to cram all your florets in at once, the blade of your food processor won’t be able to move!
- Use a cheese cloth to squeeze out excess moisture. This isn’t always necessary, but I would recommend it if you find there’s excess moisture in the cauliflower after it’s been riced. You can use a cheese cloth or paper towel. Use your hands to squeeze out the extra moisture to ensure that rice doesn’t come out soggy.
Serving Ideas
- Add protein. This cauliflower is a great side with a heartier protein dish. I like to serve it with my easy grilled lamb chops, my Lebanese cilantro chicken, my crispy sesame chicken with broccoli, or my air fryer tofu bites.
- Replace your rice. This is a great low-carb option to replace rice in dishes like my Lebanese chicken and rice or my Mediterranean beef and rice.
Comments
Sounds delicious! At what point in the recipe do you add the lime zest?
It gets added with the lime juice, thanks for bringing that to my attention, I just edited the method accordingly.
This is an absolutely fresh exhilarating recipe. Very quick to make tasty and surprisingly filling.
So happy you loved it!
Hope you enjoy it!
Fabulous I cannot wait to try this
Loved it!
Thank you so much!
This turned out so great! The flavors are so delicious and well balanced in this recipe. I used 1 1/2 12 oz bags of frozen riced cauliflower and it turned out so well! Will make this a regular as a base for burrito bowls. Yum!
Thank you! That sounds like a great idea!
Wow! Great flavors and so refreshing on a hot summer day! And healthy too!