Quick vegan side dish of cauliflower rice cooked with grated carrots and tossed with cilantro and lime.
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Cauliflower is one of the most versatile vegetables: it can be roasted, fried, transformed into tater-tots, used for mashed potatoes, made into pizza crust, or grated as a low-carb rice substitute. It offers great nutritional value and works well in many dishes. This cilantro-lime cauliflower rice is simple, fresh, and comes together quickly.
The main choice is how to grate the cauliflower. A food processor with a grater attachment gives the most consistent results and is fast. Trim the leaves and base, split the head, remove the core, and break the florets into pieces that fit the feed chute. Feed the florets and the trimmed core through the grater attachment for uniform, rice-like pieces. Preparing the cauliflower this way takes just a few minutes and minimizes waste.
This recipe cooks in about 10 minutes, making it an ideal healthy side for busy weeknights.
Coconut Rice Variation
If you want a heartier main-dish option with a similar flavor profile, consider a chickpea and coconut rice dish made with coconut milk, peanuts for extra protein, and broccolini. It pairs well with the cilantro-lime flavors and makes a satisfying, complete meal.
For more cauliflower ideas, look through recipe roundups that collect favorite cauliflower dishes—there are many ways to enjoy this adaptable vegetable.
Cilantro-Lime Cauliflower Rice (with Coconut)
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Ingredients
- 1 small head of cauliflower or ½ of a large head
- 2 carrots
- 2 tablespoons coconut oil
- 1 cup diced spring onion
- 2 garlic cloves minced
- 2 tablespoons freshly squeezed lime juice
- zest of 1 lime
- ½ cup cilantro coarsely chopped
- 1 teaspoon kosher salt or to taste
- ¼ – ½ teaspoon dried red pepper flakes
Instructions
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Grate the cauliflower and carrots, or use a food processor with the grater attachment. Feed florets and trimmed core through the chute to get a consistent, rice-like texture. You should have about 5 cups of grated cauliflower and carrots.
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Heat a large sauté pan over medium-high heat and add the coconut oil. A pan with vertical sides helps the vegetables soften evenly without browning.
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When the oil is hot, add the diced spring onion and minced garlic. Sauté until softened, about 5 minutes. Add the riced cauliflower and grated carrots, and cook until tender, tossing occasionally, about 10 minutes.
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Remove the pan from the heat. Stir in the lime juice, lime zest, chopped cilantro, salt, and red pepper flakes. Taste and adjust seasoning as needed.
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Serve warm as a vibrant, light side dish.
Notes
Calories listed are for four servings and were calculated with a nutrition calculator.