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Whole30 Cauliflower Rice

It took me a really long time to jump on the cauliflower rice bandwagon. I made it once about two years ago and used a different method that resulted in soggy, bland, nothing-like-rice-at-all cauliflower mush. Not very appetizing.

The experience was sufficiently traumatizing to keep me from trying it again for a long time. But I decided it was time to try again! I kept seeing pictures on Instagram of delicious, fluffy, very rice-like cauliflower, and decided that good cauliflower rice must exist. Besides, I had been dying to make some Whole30 friendly Thai Curry that would be delicious served over a nice fluffy bed of cauli rice.

I used Nom Nom Paleo’s cauli rice recipe as a basis for mine, and basically just added different seasonings that I felt would pair well with the curry meatballs. I made Cilantro Lime Cauli Rice, but you can make it plain by omitting the cilantro and lime, or make it your own by coming up with a different flavor combo!

Let me know what other flavor ideas you have in the comments below! 🙂

Cilantro Lime Cauli Rice

Take one head of cauliflower and cut it into big chunks. Place the cauliflower chunks in a food processor and process until it reaches your desired consistency. It should look like rice 🙂

Typically, it won’t all blend evenly, and you’ll need to remove some larger chunks to process again. Don’t over process!!

Heat 1 tablespoon of ghee, coconut oil, or avocado oil on medium high in a skillet.

Chop 1 small onion (I like it chopped really fine for this so I use the food processor) and add it to the pan.

Cook the onion for a few minutes until soft, then add 3 cloves of minced garlic.

Dump the processed cauliflower in the pan and sauté for about 5-6 minutes or until the cauli rice is softer, but not mushy.

Add 1/4 cup of chopped cilantro and stir for about 30 seconds to get the flavor throughout.

Don’t overcook! It can even be eaten raw (it’s tasty this way!) 🙂 You want it to still have a little bite, but not be crunchy (unless you like it crunchy, then by all means, eat it crunchy!).

Turn off your heat, then season with salt and pepper and squeeze the juice of one lime into the rice.

Stir, taste, and adjust seasoning accordingly.

Serve your cauli rice topped with Whole30 Thai Curry Meatballs, Balsamic Tomatoes and Onions, Whole30 Carnitas, or chili. You can leave out the cilantro and lime and add your own flavor blends to suit whatever dish you’re serving that night.

Whole30 Cilantro Lime Cauli Rice Print Recipe Soft, fluffy Whole30 friendly rice alternative. This recipe uses cilantro and lime to add flavor, but you can flavor it any way you like! Servings Prep Time 6 5 minutes Cook Time 8 minutes Servings Prep Time 6 5 minutes Cook Time 8 minutes Whole30 Cilantro Lime Cauli Rice Print Recipe Soft, fluffy Whole30 friendly rice alternative. This recipe uses cilantro and lime to add flavor, but you can flavor it any way you like! Servings Prep Time 6 5 minutes Cook Time 8 minutes Servings Prep Time 6 5 minutes Cook Time 8 minutes Ingredients 1 head Cauliflower

1 tbsp Ghee or Coconut Oil

1 small Onion

3 cloves Minced or crushed garlic

1/4 cup Fresh, chopped cilantro

1 Lime juiced

Salt and pepper to taste Servings: Instructions Take one head of cauliflower and cut it into big chunks. Place the cauliflower chunks in a food processor and process until it reaches your desired consistency. It should look like rice 🙂 Typically, it won't all blend evenly, and you'll need to remove some larger chunks to process again. Don't over process!! Heat 1 tablespoon of ghee, coconut oil, or avocado oil on medium high in a skillet. Chop 1 small onion (I like it chopped really fine for this so I use the food processor) and add it to the pan. Cook the onion for a few minutes until soft, then add 3 cloves of minced garlic. Dump the processed cauliflower in the pan and sauté for about 5-6 minutes or until the cauli rice is softer, but not mushy. Add 1/4 cup of chopped cilantro and stir for about 30 seconds to get the flavor throughout. DON'T OVERCOOK! It will get mushy. Turn off your heat, then season with salt and pepper and squeeze the juice of one lime into the rice. Stir, taste, and adjust seasoning accordingly. Serve immediately or store in containers in the fridge for 3-4 days. Share this Recipe Powered by WP Ultimate Recipe