I'm a chocolate-loving nutritionist, pre & postnatal coach, doula and let's face it- total birth nerd 🤓. I'm here to help you cut through mommy-marketing and pinterest perfection to confidently cultivate a pregnancy and postpartum experience you totally love.
Cauliflower rice is a staple in our home. It’s toddler approved and a great way to up the veggie content at each meal. When I was pregnant, I became pretty sensitive to carbohydrates. My blood sugar would spike pretty dramatically with simple carbohydrates, like rice, so cauliflower rice was a great way to add some oomph to a meal without the blood sugar spiking consequences.
We keep our cauliflower rice budget friendly by buying the frozen 3lb bags at Costco. Not a cilantro fan? You can mix up the seasonings to your taste! Parsley or a bit of chopped rosemary is delightful.
Not a cilantro fan? You can mix up the seasonings to your taste! Parsley or a bit of chopped rosemary is delightful.
Cilantro Lime Cauliflower Rice
Makes: 4-6 Servings
Prep Time: 3 Minutes
Cook Time: 10 Minutes
6 cups riced cauliflower
1 tbls avocado oil
½ tsp salt
Juice from ½ a lime
1 small handful cilantro, minced
Heat avocado oil in a large cast iron pan over medium.
When hot, add cauliflower and salt to pan and cook, stirring occasionally, for 5-7 minutes. If you’re using frozen cauliflower, this may take a bit longer.
Remove from heat and stir in cilantro and lime juice.
Taste for salt!
Note: You can find cauliflower rice in the freezer section at most grocery stores these days. We snag ours at Costco for a screamin’ deal. If you aren’t working with pre-riced cauliflower, don’t worry! You’ll need about a head of cauliflower for this recipe. To “rice” it, simply grate it with a box grater or pulse the florets in a food processor until a rice like texture is reached!
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