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Green Cauliflower Rice (20 minutes!)

Fluffy, tender cauliflower rice made green thanks to a blend of peppers and herbs! Just 20 minutes and 8 ingredients required.
Author Minimalist Baker
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Cooking Mexican-inspired Easy Green Cauliflower Rice in a dutch oven
5 from 16 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 (Servings)
Course Side Dish
Cuisine Grain-Free, Mexican-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

CAULIFLOWER RICE

  • 1 large head cauliflower (~ 4 cups cauliflower rice), riced
  • 1 Tbsp avocado or olive oil
  • 1/2 cup chopped white or yellow onion (or shallot)
  • 2 cloves garlic, minced
  • Healthy pinch sea salt

GREEN MIX

  • 1 small to medium jalapeño pepper, seeds and stems removed and chopped
  • 2 heaping cups cilantro, large stems removed
  • 1 Tbsp avocado or olive oil
  • 1/4 tsp sea salt (plus more to taste)
  • 2 Tbsp lime juice ( plus more as needed for added flavor)

FOR SERVING optional

  • Fresh chopped cilantro
  • Lime wedges
US Customary - Metric

Instructions

  • Begin by making cauliflower into “rice” by following link to instructions above. Set aside in a small mixing bowl.
  • Next make the green mix: To a food processor with the “S” blade attached, add the jalapeño pepper, cilantro, oil, sea salt, and lime juice and mix until a loose paste is formed (see photo).
  • Heat a large saucepan, dutch oven, or skillet (with a lid) over medium heat. Once hot, add oil, onion, garlic, and pinch of sea salt and sauté for 2-3 minutes stirring occasionally. Then add the cauliflower rice and season with another pinch of salt.
  • Cover with a lid to steam the cauliflower rice for 1-2 minutes, or until cauliflower texture is to your liking. Then add the green mix and stir to coat. Cook for 1 more minute, stirring frequently. Remove from heat. Taste and adjust flavor as needed, adding more salt or lime juice to taste.
  • Serve with more fresh cilantro and lime if desired. Cauliflower rice is best when fresh, but will keep in the refrigerator up to 2-3 days. It does not freeze well.

Video

Notes

*Recipe adapted from one we learned at a cooking class at Restaurante Los Tamarindos in Cabo San Lucas, Mexico. 
*Nutrition information is a rough estimate calculated with avocado oil and without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 servings Calories: 84 Carbohydrates: 8 g Protein: 2 g Fat: 5 g Saturated Fat: 0.5 g Polyunsaturated Fat: 0.36 g Monounsaturated Fat: 1.66 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 139 mg Potassium: 438 mg Fiber: 3 g Sugar: 3 g Vitamin A: 25 IU Vitamin C: 70.5 mg Calcium: 36 mg Iron: 0.6 mg