April 15

Cilantro + Lime Cauliflower Rice

Although it can be a bit messy (cauliflower just easily crumbles all over your floor), cauliflower rice keeps really well so it is easy to make it a big batch. It also takes on flavor really well, meaning that depending on your main dish, you can add different spices to it and it will pick up the theme of the meal. I know, most of you don’t theme your meals. I’ll move on.

I’ve tried to be better about making a few major sides at the beginning of the week – that way I don’t have to be bothered with it the rest of the week.

This particular version was served with some ground turkey fajita meat, so it takes on a Mexican food flavor. Feel free to spice it up however you like!


1 head of cauliflower

1 lime

Handful of chopped cilantro

salt & pepper

olive oil


1. Shred your cauliflower. Hopefully you have a food processor with a shredding attachment like I do, which makes life easier. If not, no worries, you can just grate the cauliflower with a cheese grater – works just as good although definitely more messy. If you don’t even have a cheese grater, you can just chop up the cauliflower really small.

2. Heat up about 2 tablespoons of olive oil in a large skillet. Get that pan really hot.

3. Place your cauliflower in the skillet and pat it down. Sprinkle salt & pepper over the top. You want to wait 4-5 minutes or until you peek at the bottom and you can see a golden brown color to the bottom.

4. Once the bottom of the cauliflower has browned, stir the rice up so that the other side can brown as well (another 4-5 mins, ish).

5. When the cauliflower has taken on a browned color and is at your desired level of crispness, turn off the heat. Stir in the lime juice of 1 lime and your handful of chopped cilantro.

There we go! Done! Delicious and super fast. Enjoy!