Vegan Cilantro Lime Cauliflower Rice
Bright, zesty, and packed with fresh flavor, this cauliflower rice is the kind of side dish that makes you forget you're eating something light. Coconut oil gives the base a subtle richness, while toasted garlic adds depth before the lime juice and zest hit the pan with that punchy citrus kick. The trick of pressing moisture out of the riced cauliflower before cooking is what separates fluffy, golden grains from a soggy disappointment — don't skip it. Fresh cilantro stirred in at the very end keeps everything vibrant and herbaceous rather than wilted and dull. Every single ingredient here is plant-based by nature, so there's no swapping or substituting needed — it just works. This pairs beautifully with tacos, grain bowls, or anything that could use a lively, low-fuss base to round out the plate.
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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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