Cilantro Lime Cauliflower Rice
This post contains affiliate links. For more information, read my privacy policy.
Here’s a good one to break out for your next burrito bowl, Taco Tuesday, or spicy marinated meat entree. This Cilantro-Lime Cauliflower Rice is a wonderful, healthier stand-in for the Tex-Mex favorite your local burrito places probably serve up. Gluten free, dairy free, nut free, and Paleo and autoimmune protocol friendly. It’s also my first recipe tagged as safe for the interstitial cystitis diet (although I will go back and retroactively tag older ones). Best of all, it comes together quickly!
Looking for Low-FODMAP recipes?
28 Days of Low-FODMAP AIP combines IBS and autoimmune diets in a 28-day meal plan designed to jump start and simplify this often-challenging duo. But wait: This meal plan includes 50 exclusive low-FODMAP recipes you won’t find anywhere else, with dishes like Chicken Vindalo, Jambalaya, and crispy, crunchy Tostones!
Cilantro-Lime Cauliflower Rice
Equipment
Ingredients
- 1 head cauliflower grated
- 1 tablespoon coconut oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper omit for AIP
- 2 tablespoons lime juice omit for IC
- 1/4 cup cilantro chopped
Instructions
- Heat the oil in a large skillet over medium heat.
- Add the cauliflower, season it with salt and pepper, and cook about 10 minutes, stirring occasionally, until the cauliflower is tender but not soggy.
- Stir in the lime juice and cilantro before serving.