Cilantro Lime Cauliflower Rice

A bowl of cilantro cauliflower lime rice with lime wedges and cherry tomatoes on a marble countertop.

Prep Time 5

Cook Time 15

Total Time 20

Servings servings

Ingredients

▢ 2 tablespoons olive oil
▢ ¼ cup diced onion
▢ 24 ounces frozen riced cauliflower or 2 to 2½ pounds whole cauliflower, riced, about 5 to 6 cups
▢ 2 tablespoons lime juice from about 1 whole lime
▢ 1 tablespoon garlic powder
▢ ½ teaspoon salt
▢ ½ teaspoon pepper
▢ ¼ cup finely chopped cilantro

Instructions

In a large pan, add 2 tablespoons olive oil and ¼ cup diced onion, cook for 3-5 minutes until tender.
Using hands, break up 24 ounces frozen riced cauliflower and add the contents to the pan. Continue cooking for 8-10 minutes, stirring frequently.
Remove from heat and add 2 tablespoons lime juice, 1 tablespoon garlic powder, ½ teaspoon salt, ½ teaspoon pepper and ¼ cup finely chopped cilantro. Mix until thoroughly combined.

Notes

Storing leftovers: Place leftovers into an airtight container and store in the refrigerator for up to 4 days. For best results, reheat each serving on the stovetop or in the microwave.

Freezing leftovers: You can freeze leftover cauliflower rice, but keep in mind that the texture will change after being frozen and thawed. However, if you want to freeze leftovers, store them in an airtight container or freezer bag for up to 3 months.

Nutrition