Recipe: Cauliflower Cilantro “Rice”

Side Dish Recipes, Vegetable Recipes

By: Chris Freytag, CPT

Okay guys, this is my ultimate new staple food!  The cauliflower mimics the look and feel of real rice, while staying low carb and low cal.  Cilantro is one of my favorite herbs, and it’s loaded with vitamins and antioxidants.  This “rice” is the perfect base for any mexican style burrito bowl, as a simple side dish, or even an afternoon snack.  I made it last night, and my whole family was begging for more!

Related Recipe: Shrimp and Cilantro Lime Rice Bowls

Cauliflower Saute
Chopped Cilantro


Seriously, it’s that easy!  You can keep it in the fridge in an airtight container for about a week.  Plus it’s vegan and gluten free.  I love everything about it!


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    Total Time: 10 minutes

    Yield: 4 serving(s)


    • One medium head cauliflower
    • 1.5 tablespoons coconut oil
    • Salt and pepper to taste
    • 1/2 cup of chopped cilantro
    • Juice from lime
    • Sprinkle of garlic powder (about 1/8 teaspoon)


    1. Chop the cauliflower into florets and place it in a food processor. The trick is to not over-process the cauliflower because you want it to maintain a solid texture and not a puree.
    2. Sautee 1.5 tbsp coconut oil in a large pan with salt and pepper. Add in the processed cauliflower and sauté until it starts to brown slightly (about 5 minutes).
    3. Remove from heat and stir in the cilantro, lime, and garlic powder. Add more salt and pepper to taste.

    Nutrition Information Per Serving

    Calories: 84

    Protein: 3 gram(s)

    Fat: 5 gram(s)

    Carbohydrates: 8 gram(s)

    Fiber: 3 gram(s)

    Rate this Recipe

    1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)


    on Reply

    Sounds delicious I would love more recipes keep em comin

    on Reply

    Can you use EVOO instead of coconut oil?

      on Reply


    on Reply

    My family loves cauliflower rice! I sauteed onion, bell pepper, and diced zucchini. Then I mixed in frozen corn, black beans and green enchilada sauce, heated until the corn was hot, and poured the mixture over a bed of cauliflower rice. I topped it off with a little more chopped cilantro, green onion and diced avocado. It was a delicious all-veggie meal!

      on Reply

      Lori, that sounds so delicious. I love caulirice, but have never gotten so creative with it. This is definitely going on my menu for the coming week!

      on Reply


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