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Easy Jalapeño Lime Cauliflower Rice Recipe

Easy Jalapeño Lime Cauliflower Rice

Tender cauliflower rice is sautéed with jalapeño and garlic, then finished with fresh lime juice, zest, and cilantro. It is a bright, easy side dish that pairs beautifully with tacos, grilled meats, seafood, and bowls.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large head, or 4–5 cups prepared Large head cauliflower, about 2 pounds, or prepared cauliflower rice
  • 1 tablespoon Olive oil, avocado oil, or neutral cooking oil
  • 1 medium Medium jalapeño, finely minced
  • 2 cloves Garlic cloves, minced
  • 1/2 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Black pepper
Finishing Ingredients
  • 2 tablespoons Fresh lime juice
  • 1 teaspoon, optional Finely grated lime zest
  • 1/4 cup Fresh cilantro, chopped

Method
 

Step-by-Step
  1. Cut the cauliflower into florets. Pulse the florets in a food processor in short bursts until they resemble rice, taking care not to process them into a purée. If using packaged cauliflower rice, use it directly.
  2. Heat the oil in a large skillet over medium-high heat. Add the minced jalapeño and cook for about 1 minute, then add the garlic and cook for 30 seconds, just until fragrant.
  3. Add the cauliflower rice, kosher salt, and black pepper. Cook uncovered for 5–8 minutes, stirring occasionally, until the cauliflower is tender but not mushy and excess moisture has evaporated.
  4. Remove the skillet from the heat. Stir in the fresh lime juice, lime zest, and chopped cilantro, then taste and adjust the salt, lime, or jalapeño to suit your preference.

Notes

For frozen cauliflower rice, use one 12–16-ounce bag and cook it uncovered for about 7–10 minutes so extra moisture can evaporate; thawing first is generally not necessary. Avoid overcrowding the skillet, and add lime juice and cilantro at the end for the freshest taste.