Rule #123: A few ingredients can go a long way.
Cauliflower rice is becoming a serious staple at our house. It’s fast and easy to cook, it’s low-carb, and it takes on the flavor of whatever you throw its way. It’s the perfect little make-it-your-own side dish. We love our Cilantro Lime Cauliflower Rice with all kinds of our favorite Mexican dishes!
Our grocery store, H-E-B, sells this already riced cauliflower that’s ready to be sautéed. It makes it SO much easier to just throw it in the pan and whip ‘er up than when I used to have to rice it myself. It’s really not hard that way, just one extra step. To rice cauliflower yourself, just pass it through a food processor with the “fine grate” setting on.
First, sauté the cauliflower rice in 2 tbs. EVOO (extra-virgin olive oil – I like my acronyms, y’all) over medium-high heat for about 5 minutes, stirring occasionally.
This is what it should look like when it’s “browned” enough to add the seasonings.
Then, you’ll add in the zest of a lime, some cilantro leaves, salt, and pepper.
Give it all a stir and let it cook another 2 minutes or so.
Garnish with a little more cilantro and there ya go! Easy like Sunday Morning… or Tuesday night. Whateves. We love ours with Creamy Green Chile Chicken Enchiladas, Chicken Ranchero, Mexican Pork, Mexican Veggie Medley, Turkey Enchiladas, and Red Chile Pork Enchiladas.
Cilantro Lime Cauliflower Rice
2 tbs. EVOO (extra-virgin olive oil)
16 oz. riced cauliflower (or 2 cauliflower florets, riced in a food processor)
Zest of 1 small lime
¼ cup cilantro leaves, chopped
Pinch of Kosher salt
1/8 tsp. freshly ground black pepper
Heat the oil in a large skillet or Dutch oven over medium-high heat until shimmering. Add the cauliflower rice and sauté until softened, about 5 minutes. Add in the zest of the lime, cilantro, salt, and pepper. Stir to combine and sauté an additional minute or two, until the flavors combine and the rice is slightly browned.
Garnish with additional cilantro if desired.