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Large bowl of cilantro lime cauliflower rice with a spoon in the bowl
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5 from 66 votes

Cilantro Lime Cauliflower Rice

Cilantro Lime Cauliflower Rice is a low-carb grain-free paleo-friendly substitute for rice or couscous - it's a great way to add more vegetables into your diet
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4
Calories 47kcal
Author Yumna Jawad


  • 1/2 head cauliflower rinsed
  • 1 tablespoon extra-virgin olive oil
  • 1 garlic clove minced
  • 1 small onion diced
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Juice of 1 lime
  • 2-3 tablespoons fresh chopped cilantro


  • Remove the core and let the cauliflower dry completely.
  • Roughly chop the cauliflower into florets, and place half the cauliflower in a food processor. Pulse until the cauliflower is small and resembles couscous. Set aside and store the other half of cauliflower for a later time.
  • In a large skillet over medium heat, heat the olive oil, then add the onions and garlic and cook until soft and translucent, about 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, about 3-5 minutes. 
  • Remove from heat and transfer to a large serving bowl. Add lime juice and fresh cilantro and toss gently to combine. Serve warm



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.


Calories: 47kcal | Carbohydrates: 3g | Fat: 3g | Sodium: 296mg | Potassium: 80mg | Sugar: 1g | Vitamin A: 15IU | Vitamin C: 8.7mg | Calcium: 9mg | Iron: 0.1mg