Ingredients
Cauliflower Rice
- 1 medium cauliflower (about 24 ounces), grated or riced
- 1 ½ tablespoons olive oil
- 2 cloves garlic, minced
Seasoning
- ½ lime, zested and juiced
- ¼ cup fresh cilantro, finely chopped
- ½ teaspoon kosher salt (or more to taste)
Instructions
- Prepare the Cauliflower Rice: Remove the outer leaves and core from the cauliflower, then cut it into large florets. Using a box grater or pulse in a food processor in short bursts, grate the cauliflower until it resembles rice-sized grains.
- Sauté Garlic: Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, stirring constantly until fragrant and lightly golden but not browned.
- Cook Cauliflower Rice: Add the cauliflower rice to the skillet and cook for 5 to 7 minutes, stirring occasionally until it is tender but still fluffy without becoming mushy.
- Season the Rice: Remove the skillet from heat. Stir in the lime zest, lime juice, chopped cilantro, and kosher salt. Mix thoroughly to combine all flavors.
- Adjust & Serve: Taste the cauliflower rice and adjust seasoning as needed. Serve immediately for best texture and flavor.
Notes
- Do not overcook the cauliflower rice to prevent it from turning mushy.
- Fresh lime juice and zest add brightness; adjust quantity according to taste preferences.
- Optional: Add a pinch of crushed red pepper flakes for a subtle kick.
- This recipe is naturally gluten-free and low-carb, making it a suitable side for many diets.
- Prep Time: 7 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Gluten Free
