Cilantro Lime Cauliflower Rice


  • 1 head cauliflower (≈ 24 ounces or 6 cups chopped)
  • 1 TBSP extra-virgin olive oil
  • 2 cloves garlic, minced
  • 2 scallions, diced
  • 1/4 tsp sea salt
  • 1/4 tsp pepper
  • 3 TBSP fresh lime juice (juice of 1-1/2 limes)
  • 1/4 cup fresh cilantro, chopped


Rinse cauliflower, and pat dry. Chop into florets, and grate in food processor. If you don’t have a food processor, leave cauliflower whole, and grate with box grater.The cauliflower should resemble the size of rice or couscous.

Heat a large pan on medium heat, and add olive oil, garlic, and scallions. Sauté 3 to 4 minutes.

Increase heat to medium-high, and add cauliflower. Sauté for 5–6 minutes; remove from heat and transfer to a large bowl (before cauliflower gets mushy).

Toss with sea salt, pepper, lime juice, and cilantro.

Makes 6 servings (1 serving ≈ 1⁄2 cup)

Institute of Functional Medicine – From Cardiometabolic Food Plan

Find high quality extra virgin olive oil here.

In South Central PA, you can find organic veggies here


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