Loaded Cilantro Lime Cauliflower Rice

Loaded Cilantro Lime Cauliflower "Rice"

Servings: 5
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes


  • 1 medium head cauliflower (about 2 1/4 lbs)
  • 1 1/2 Tbsp olive oil
  • 1/2 cup chopped green onions, plus more for serving
  • 2 tsp minced garlic (2 cloves)
  • 1 1/2 cups frozen corn, thawed in a strainer under hot water and drained well on paper towels
  • 1 (14.5 oz) can black beans, drained and rinsed
  • Salt
  • 1 avocado (fairly firm but ripe), diced
  • 1 large Roma tomato, seeded and diced
  • 1/3 cup chopped fresh cilantro
  • 2 Tbsp fresh lime juice, plus 1 tsp lime zest


  1. Cut the florets from the cauliflower core. Pulse half at a time in food processor, in 1 second pulses until it's minced into fine bits, just a bit larger than couscous (you should have about 4 cups).

  2. Place cauliflower on a several sheets and layers of paper towels, then wrap and press to remove some of the excess liquid. Set aside.

  3. Heat oil in a 12-inch non-stick skillet over medium-high heat. Add onions and garlic and saute 30 seconds. Add in cauliflower "rice" and saute 6 minutes. 

  4. Add in corn and black beans, season with salt to taste and warm through, about 1 - 2 minutes. Remove from heat. 

  5. Add tomatoes, avocado, cilantro, lime juice and lime zest and gently toss. Serve warm.

  6. Recipe source: Cooking Classy

Recipe Notes

If you'd like to make the rice into chicken burrito bowls - pound 4 (6 oz) chicken breasts to an even thinness. Brush both sides lightly with olive oil and season with S & P. Season both sides with (total) 1 tsp ancho chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1/8 tsp sugar (for a better char). Grill on preheated 425 degree grill, about 4 minutes per side. Let rest 5 minutes on a plate then cut int cubes. Serve with this "rice", top with Queso fresco cheese if desired.