Cilantro Lime Riced Cauliflower
A tasty, low carb side dish with a Mexican flair.
Ingredients
- 1 tablespoon avocado oil or olive oil
- 1 tablespoon butter
- 1 small garlic clove minced
- 1 12–16 oz bag riced cauliflower (fresh or frozen)
- Zest of 1 lime
- Juice of 1 lime about 2 tablespoons
- ¼ teaspoon sea salt or to taste
- ¼ teaspoon black pepper
- ¼ teaspoon cumin optional, for warmth
- 2 tablespoons chopped fresh cilantro or more to taste
- dash cayenne pepper optional
Instructions
- Heat the oil in a large skillet over medium heat.
- Sauté garlic for about 30 seconds, until fragrant.
- Add riced cauliflower to the skillet. Stir to coat with the oil and garlic. Cook for about 10-15 minutes, stirring occasionally, until the cauliflower is tender and beginning to lightly brown. (If using frozen, cook a bit longer to let excess moisture evaporate.)
- Add lime zest, lime juice, salt, pepper, and optional cumin. Stir well to combine and cook for another minute. Add butter and stir until melted.
- Remove from heat and stir in chopped cilantro.
- Taste and adjust seasoning if needed. Serve warm.
- Variations & Add-Ins:
- Add green onions or jalapeños for extra flavor or spice.
- Add a tablespoon of sour cream or cotija cheese for a creamy version.
- For a heartier dish, mix in diced grilled chicken or shrimp.
Notes
Nutrition (Approx. per serving):
Calories: 60
Fat: 3.5g
Carbs: 6g (Net Carbs: 4g)
Fiber: 2g
Protein: 2g
Calories: 60
Fat: 3.5g
Carbs: 6g (Net Carbs: 4g)
Fiber: 2g
Protein: 2g