Pescatarian Cilantro Lime Cauliflower Rice
Bright, zesty, and packed with fresh flavor, this cauliflower rice is the kind of side dish that quietly steals the show at the dinner table. Coconut oil and golden garlic lay down a savory base, while a hit of fresh lime juice, lime zest, and a generous handful of cilantro bring everything to life at the very end. The trick of pressing the riced cauliflower in a kitchen towel before cooking is what keeps the grains light and dry rather than soggy — a small step that makes a big difference in texture. It pairs beautifully with grilled fish, shrimp tacos, or really any seafood-forward meal you have on the rotation. Because every ingredient here is whole and straightforward, there's no need to scan labels or second-guess anything — just clean, vibrant food that comes together fast. It's naturally low-carb without trying to be, and honestly so satisfying that even the rice lovers at the table will be going back for seconds.
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Learn more →Ingredients
4 servings
- 1 medium head cauliflower (about 2 lbs), cut into florets
- 2 tbsp coconut oil
- 3 cloves garlic, minced
- ½ tsp salt
- 2 tbsp fresh lime juice (from about 1–2 limes)
- 1 tsp lime zest
- ½ cup fresh cilantro, roughly chopped
Instructions
- 1
Working in two batches, pulse the cauliflower florets in a food processor until broken down into rice-sized pieces, about 8–10 short pulses per batch. Alternatively, grate the florets on the large holes of a box grater. Spread the riced cauliflower on a clean kitchen towel and press firmly to remove excess moisture.
- 2
Heat the coconut oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the minced garlic and cook, stirring constantly, until fragrant and just beginning to turn golden at the edges, about 1 minute. Watch closely, as garlic can brown quickly.
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