How do you make cauliflower rice not soggy?

The secret to keeping your cauliflower rice from getting soggy is not to overcook it. Also, you need to make sure the heat isn't too low or the water from the cauliflower won't evaporate. Don't put a lid on it either or you'll wind up steaming it, which leads to sogginess.

Is cauliflower rice low in carbs?

Yes! It's so low in carbs too – only 3 grams of net carbs in each cup. That's a lot less carbs than you'd get in the same amount of rice.

Is cauliflower rice as good as rice?

I might be biased but I think it tastes better than rice. Plus, cauliflower rice is lower in calories and carbs while giving you plenty of fiber, vitamins, and minerals.

Should I use fresh or frozen cauliflower?

Use fresh cauliflower to make your cilantro lime cauliflower rice. No need to buy bags of premade frozen cauliflower rice…doing it with fresh cauliflower will provide the best and tastiest results!

Can I meal Prep Cilantro Lime Cauliflower Rice?

Yes, you can absolutely meal prep cauliflower. I suggest double-batching this recipe at the start of the week and pairing it with your choice of protein. Today, I'm pairing these with air fryer salmon . They are great in the refrigerator for the week. Please do not store these in the freezer.

Cauliflower Cilantro Lime Rice From Scratch

Name: Cauliflower Cilantro Lime Rice From Scratch
Prep time: 12 min
Cook time: 13 min
Total time: 25 min
Cuisine: Universal
Ingredients: 1 Fresh head of Cauliflower; rice by following the instructions (below) or buy riced cauliflower from the grocery store.; A bunch of Cilantro leaves; 2 Limes (1 for making the rice and the other one for garnishing); 1 – 2 tablespoons of Olive oil (I used one); 1/4 cup Onions (chopped); 3-4 Garlic cloves (chopped or grated); 1/2 teaspoon Salt (add salt to preference); A dash Pepper; 1/2 teaspoon Dry Thyme; 1/2 teaspoon Vegetable Bouillon (optional; for seasoning)

Description

For a healthy side dish with loads of flavor, turn to cauliflower rice. Seasoned with cilantro and lime, it’s refreshing, filling, and utterly delicious. Cilantro lime cauliflower rice is perfect if you are currently on a low-carb diet or simply trying to work more veggies into your meals! Amazingly, this recipe caters to most of the diet preferences as it is gluten-free, vegan, paleo-friendly, keto, whole30, and dairy-free!

Ingredients

Scale

1 Fresh head of Cauliflower; rice by following the instructions (below) or buy riced cauliflower from the grocery store.
A bunch of Cilantro leaves
2 Limes (1 for making the rice and the other one for garnishing)
1 – 2 tablespoons of Olive oil (I used one)
1/4 cup Onions (chopped)
3-4 Garlic cloves (chopped or grated)
1/2 teaspoon Salt (add salt to preference)
A dash Pepper
1/2 teaspoon Dry Thyme
1/2 teaspoon Vegetable Bouillon (optional; for seasoning)

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Instructions

Rice the Cauliflower. Use a food processor or a hand-held shredder if you don’t have a food processor. Here’s how to rice a cauliflower: You will need to wash the cauliflower and pat it dry using paper towels. Cut it into small chunks and get rid of the big stems. Place cut cauliflower in your food processor and use the pulse button to process or rice them. Pulse it (press and stop) about 9 or 10 times until it looks like rice. It’s that easy, though please remember you may need to do it in batches because you shouldn’t overcrowd the food processor.See this post to watch how to use a grater to rice a cauliflower.
Gather and Prepare. As with any recipe, things go best when you get everything gathered together. You’ll also want to dice the onions and grate your garlic. Set these things aside.
Warm Your Aromatics. Add a big pan to your stove and put in some olive oil. Get it heated up, then add your onions, cooking them a bit first before adding the garlic.
Cook Your Cilantro Lime Cauliflower Rice. Put your riced cauliflower in and stir right away. You’ll want to cook it for 3 minutes, and then you can add in the salt, dried thyme, and slight vegetable bouillon seasoning or any other plant-based seasoning (if using it). After another 2 to 3 minutes, add the cilantro and squeeze in the fresh lime juice, stirring to combine.
Taste and Finish. Take a taste to check the flavors, and be sure not to overcook it. That’s where things get soggy. You want your texture to be cooked yet firm so it feels like rice in your mouth. Generally, it takes less than 10 minutes once you add the riced cauliflower to the pan.

Notes

I used my food processor to rice a head of fresh cauliflower that I use in today’s recipe. Granted, you can buy riced cauliflower from the grocery store; however, I prefer to rice mine whenever I make this recipe and others.

And if you don’t have a food processor, don’t worry! You can use a hand-held shredder or grater. It takes a little longer, but you’ll still get (almost) the same results. See this post to watch how I riced a cauliflower using a grater/shredder.