Vegetarian 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 and golden garlic lay down a savory base, while fresh lime juice, lime zest, and a generous handful of cilantro bring everything to life with a citrusy punch. The trick to getting those satisfying, lightly golden grains — rather than a soggy pile — is pressing out the moisture before it ever hits the pan, and then letting it cook undisturbed so it develops a little color. It's a naturally meat-free dish that doesn't need any substitutions or workarounds; every ingredient is doing exactly what it should. This pairs beautifully with tacos, grilled veggies, or a hearty bean stew, but honestly it's good enough to eat straight from the skillet. Serve it immediately so the cilantro stays vibrant and the lime stays sharp — this one doesn't like to wait.
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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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