Cilantro Cauliflower Rice
This Cilantro Cauliflower Rice is ready in only 15 minutes and will help you get more veggies on the table in no time! It's also low carb, gluten free, paleo, vegetarian and vegan.
This Cilantro Cauliflower Rice is ready in only 15 minutes and will help you get more veggies on the table in no time! It's also low carb, gluten free, paleo, vegetarian and vegan.
- Carbohydrate 8.0497 g
- Cholesterol 0 mg
- Fat 0.146866666666667 g
- Fiber 3.53866666694482 g
- Protein 2.8099 g
- Saturated Fat 0.0216333333333333 g
- Serving Size 1 1 serving (148g)
- Sodium 68.1386666666667 mg
- Sugar 4.51103333305518 g
- Trans Fat 0.04491 g
- Calories 37 calories
Step-by-step
- In a large bowl, grate cauliflower florets using a large cheese grater or lightly pulse florets in a food processor until finely chopped and resembles rice.
- In a large pot over medium-high heat, add olive oil or butter. Add shredded cauliflower, salt and black pepper.
- Cook for 5 to 8 minutes, stirring occasionally, until cauliflower rice begins to soften. Be careful not to overcook as the cauliflower can get mushy.
- Remove from heat and stir in chopped cilantro and lime juice. Taste and season with more salt if necessary.
Bright green flecks of fresh herbs cling to tender-crisp grains of brassica, releasing sharp citrus aromas the moment hot steam escapes the pot. Transforming dense heads of brassica into grain-like textures requires careful management of moisture, which dictates both the final mouthfeel and the intensity of the added seasonings.
Scaling and Swaps
Doubling this yield for a larger group demands a wider skillet rather than a deeper pot, ensuring excess steam evaporates quickly instead of trapping condensation that turns the vegetables soggy. Crowding a pan prevents proper browning and leads to uneven softening across the batch. Swapping olive oil for butter introduces milk solids that scorch faster over medium-high heat, so lower the burner temperature slightly if switching fats.
- Watch for a tender-crisp texture after five to eight minutes of sautéing to avoid mushy grains.
- Stir citrus juice off the heat entirely to preserve its volatile aromatic compounds.
- Store leftovers in an airtight container for up to three days.
