Green Cauliflower Rice (20 minutes!)
User Reviews
5
Green Cauliflower Rice (20 minutes!)
Description
This recipe starts by finely pulsing cauliflower florets into rice-sized pieces. Separately, a mixture of jalapeño, cilantro, avocado oil, salt, and lime juice is blended until loose to form a zesty green sauce. Cooking onion and garlic with oil gently softens aromatics before adding the cauliflower rice, which is then steamed briefly covered to tenderize while retaining some bite.
Once the cauliflower is cooked to the preferred texture, the green sauce is stirred in to coat the rice evenly, infusing it with fresh, citrusy heat and herbal notes from the cilantro and jalapeño. It is served with optional extra cilantro and lime wedges for garnish to enhance brightness.
Because it’s made fresh, this cauliflower rice keeps well refrigerated for a few days but is best eaten immediately to enjoy its crispness. It acts as a flavorful grain substitute, complementing dishes where you might use plain rice.
The recipe was adapted from a cooking class in Mexico and includes rough nutrition estimates. Adjust seasoning with additional salt or lime juice as needed to suit taste.
Ingredients
CAULIFLOWER RICE
- 1 large head cauliflower riced, about 4 cups
- 1 Tbsp avocado oil or olive oil
- 1/2 cup onion or shallot, white or yellow, chopped
- 2 cloves garlic minced
- Healthy pinch salt sea salt
GREEN MIX
- 1 small to medium jalapeno pepper seeds and stems removed, chopped
- 2 heaping cups cilantro large stems removed
- 1 Tbsp avocado oil or olive oil
- 1/4 tsp salt plus more to taste, sea salt
- 2 Tbsp lime juice ( plus more as needed for added flavor)
FOR SERVING optional
- cilantro fresh, chopped
- lime wedges
Instructions
- Begin by making cauliflower into “rice” by following link to instructions above. Set aside in a small mixing bowl.
- Next make the green mix: To a food processor with the “S” blade attached, add the jalapeño pepper, cilantro, oil, sea salt, and lime juice and mix until a loose paste is formed (see photo).
- Heat a large saucepan, dutch oven, or skillet (with a lid) over medium heat. Once hot, add oil, onion, garlic, and pinch of sea salt and sauté for 2-3 minutes stirring occasionally. Then add the cauliflower rice and season with another pinch of salt.
- Cover with a lid to steam the cauliflower rice for 1-2 minutes, or until cauliflower texture is to your liking. Then add the green mix and stir to coat. Cook for 1 more minute, stirring frequently. Remove from heat. Taste and adjust flavor as needed, adding more salt or lime juice to taste.
- Serve with more fresh cilantro and lime if desired. Cauliflower rice is best when fresh, but will keep in the refrigerator up to 2-3 days. It does not freeze well.
Notes
- This version of cauliflower rice is best fresh but can be refrigerated for 2-3 days without significant loss of texture.
- Use avocado or olive oil depending on preference or availability for the sauté and green sauce.
- Adjust the jalapeño quantity for milder or spicier flavor, especially if serving to guests with varying spice tolerance.
- Adding fresh cilantro and lime wedges at serving enhances the herbaceous brightness of the dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6(Servings)
Amount Per Serving
Calories 84 kcal
% Daily Value*
| Serving | 1servings | |
| Calories | 84 | 4% |
| Carbohydrates | 8g | 3% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 0.36g | 2% |
| Monounsaturated Fat | 1.66g | 8% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 139mg | 6% |
| Potassium | 438mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 25IU | 1% |
| Vitamin C | 70.5mg | 78% |
| Calcium | 36mg | 4% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
