Garlic and Lime Cauliflower Rice – a delicious low-carb alternative to regular rice. This is a simple and easy-to-make side dish that uses fresh, healthy ingredients. I promise that you won’t miss the rice too much! It is also great if you’re looking for a comforting carb-filled meal, but without the hefty carb load!
If you’ve been following me for awhile, you know that I am a major lover of cauliflower. I am always amazed at it’s versatility – whether as a side dish, a sauce, or in pizza form. Especially considering its a vegetable!
My husbands work lunches often consist of cauliflower rice as a side. We are always looking to find a way to control our carb portions because we are major carb lovers. But who isn’t?!
With that being said, I am always trying to think of new ways to flavor/spice up plain cauliflower rice. This one is certainly a keeper!
- Cilantro is optional. I know that some do not care for the taste.
- I use a food processor to pulse my cauliflower, but you can use a blender as well. Just be sure that whatever appliance you use, that you pay attention to not over-process the cauliflower. Otherwise you will be on the verge of making cauliflower mush. And no one wants that.
- You can use fresh or frozen cauliflower rice for this recipe, but I do highly recommend using fresh. It will taste so much better than using frozen. Promise! Don’t worry, learn How To Make and Freeze Cauliflower Rice in a few easy steps.
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If you don’t already have a food processor, then I would highly recommend the Hamilton Beach 12-Cup Stack and Snap Processor. I had the older version for almost 7 years and was always happy with it.
I could have found a replacement for the bowl, but I figured it was time for an upgrade after 7 years. And the Hamilton Beach processor is pretty cheap for how much I use it. I feel confident that I got my money’s worth out of the first one!
Other cauliflower dishes that you might enjoy:
- Low-Carb Cauliflower Calzone
- Cauliflower Pizza Bites
- Creamy Cauliflower Alfredo Sauce
- Cheesy Jalapeno Popper Breadsticks
Garlic and Lime Cauliflower Rice
- 1 large head of cauliflower (approx. 1 pound)
- 1 tbsp extra-virgin olive oil
- 1/4 tsp salt (to taste)
- 1/8 tsp black pepper (to taste)
- 1 tbsp minced garlic (2-3 cloves)
- 1/4 tsp onion powder
- 3 tbsp lime juice (1-2 limes)
- 1/4 cup freshly chopped cilantro ((optional))
- Remove stem and leaves from head of cauliflower. Cut into small florets.
- Place florets into a food processor (or blender) and pulse until the cauliflower reaches a rice-like consistency. Be sure to keep an eye on it while it is processing. You don't want to over-process it.
- Place a large, nonstick pan with olive oil over medium heat.
- Once heated, add the minced garlic and cook until fragrant. Approximately 1-2 minutes.
- Add the cauliflower and seasonings to the pan: onion powder, salt and pepper (as listed or to taste). Stir to combine.
- Allow to cook 3-4 minutes, stirring occasionally. Add the lime juice and continue stirring to combine.
- Remove from heat and add the cilantro. Serve immediately.