Cilantro Lime Cauliflower Rice Chipotle Copycat Recipe Spice Cravings

Cauliflower rice is an excellent substitute for steamed rice if you’re watching your carbs. This Indian-style Cauliflower rice is a regular on our table now. Today I’m sharing another super hit flavor in my home - Cilantro Lime Cauliflower Rice!

It’s a Choptle-copycat recipe, and whether you make it fresh or use frozen riced cauliflower, it stays crunchy and doesn’t get soggy! It’s a versatile side dish that has savory-tart flavors.

What is Cauliflower Rice?

Cauliflower rice is whole cauliflower that has been grated into small, rice-shaped pieces with a grater or food processor. It can be made fresh at home or found in the produce or freezer section of most grocery stores.

Why you will love this recipe?

This recipe for Cilantro Lime Cauliflower Rice is low carb, gluten free, vegan, vegetarian and vegetable forward!It’s ready in only 15 minutes (or even less if you take a little help from the grocery store)!It’s healthy, fresh, flavorful and kid-friendly!It supports a Paleo, Keto and Whole30 lifestyle - only 71 calories and 4g net carbs per serving!

Health Benefits of Cauliflower

Not only does cauliflower rice give you an excuse to eat more vegetables, but according to Healthline, cauliflower is:

A superfood and a good source of just about every vitamin and mineral.High in fiber, which is good for digestion and aids in weight loss.A good source of antioxidants, which help to reduce inflammation.Low in carbs - one cup of cauliflower contains 5g carbs vs one cup of rice which contains 45g carbs!

Ingredients - Notes & Substitutions

The main ingredients include the trifecta - cilantro, lime, and cauliflower! Then all you need are a few aromatics and seasoning. Cauliflower: I like to use a whole cauliflower head and turn it into rice at home following this easy recipe. That being said, prepared cauliflower rice (fresh or frozen) is a great alternative. You will need approx. 24oz total for this recipe. Aromatics: Onions and garlic really take this side dish over the top - and give it a flavorful homemade touch! Limes: Look for limes that are bright green, shiny, and feel soft and supple when given a gentle squeeze. This means the limes are extra juicy. Cilantro: Fresh cilantro is a must and a herb I always have in my fridge. Use as much as you’d like to really allow the flavor to shine. Limes not juicy enough? Pop them in the microwave for 20-30 seconds to warm them through, then watch the juices flow.

How to Make Cilantro Lime Cauliflower Rice

All you need is a little help from the food processor and a quick saute to have this side dish ready in no time. Cut Cauliflower: Slice the cauliflower head in half, then quarters. Cut the stem at a 45° angle and separate the florets (Pic 1). Watch a detailed post on how to cut cauliflower for reference. Grate or shred it: Grate the cauliflower by adding the florets to the food processor jar in 2-3 batches. Pulse till the cauliflower breaks down into rice-like crumbles. Alternatively, grate using the grating blade. Turn on the processor and add the florets through the feeder tube (Pic 2). Refer to this detailed recipe for How to Make Cauliflower Rice. Saute aromatics: Heat olive oil in a large skillet on medium-high heat. Add finely chopped onion, minced garlic, and sauté for 1 minute (Pic 3). Saute cauli rice: Add the cauliflower rice, salt, and pepper to the pan and sauté for another 4-5 minutes or until it cooks to your desired texture. Turn off the heat. Finish and garnish: Stir in lime zest, lime juice, and chopped cilantro. Toss everything till it combines well (Pic 4). Enjoy with your favorite Mexican entree!

How to Store & Reheat

Refrigerate: Leftovers keep well stored in an airtight container in the fridge for up to 4 days. Freeze: Place in an airtight container or plastic freezer storage bag, seal tight, label, date and freeze for up to 1 month. Reheat: Microwave on high for 45 seconds - 1 minute. Alternatively, reheat in a skillet over medium heat, stirring occasionally, until warmed through.

What Goes With Cilantro Lime Cauliflower Rice

Cauliflower rice can be served with a number of global cuisines. It’s a great side dish or stuffing ingredient to Mexican favorites like Bean Burritos and Carnitas. Or think outside the box and pair it with Chana Saag, Thai Basil Chicken, or Ethiopian Beef Stew. To make a Burrito Bowl, pair it with black beans, sofritas, or chicken tinga, along with freshly made pico de gallo and guacamole.

Recipe Tips & Notes

Cauliflower: Use a whole head of fresh cauliflower. To replace a medium size cauliflower, use 1 ½ bags (16 oz each) fresh or 2 bags (12 oz each) frozen cauliflower rice. No need to thaw if using from frozen.Limes: Look for limes that are plump and heavy for their size. If they don’t seem juicy enough, pop them in the microwave for 20-30 seconds to allow the juices to flow.Cilantro: Use as much or as little as you like. Just make sure to trim the bottom 2 inches of the stems before using.Use a Box Grater: Grate the cauliflower on the medium holes of a box grater. This is a good alternative if you do not own a food processor. It will take more time, but it gets the job done.Squeeze out the Excess Moisture: Although not necessary, if it appears to be more moist, feel free to squeeze out excess moisture from the riced cauliflower (either homemade, fresh or frozen) with a clean kitchen towel. This helps prevent it from becoming soggy.Make Ahead: The rice will keep in an airtight container in the fridge for up to 4 days or in the freezer for up to 1 month. Reheat in the microwave or over medium heat on the stove until warmed through.