Cilantro Lime Cauliflower Rice

Begging for a spot in your burrito bowl

Begging for a spot in your burrito bowl

Raise your hand if one of the hardest things you've ever done was give up burrito bowls at Chipotle. Whether it's because you switched to low carb/keto or because the threat of e. coli scared you away from going back, either way, I'm sure you miss them. If you're anything like me, you decided to take manners into your own hands and build your own at home. And that's how this cilantro lime cauliflower rice was born.

Cauliflower rice (or cauli rice, as I often call it, because those two extra syllables can be a burden) is super versatile and the perfect accompaniment to almost any dish. It's weird -- I rarely ate rice before eating keto, but now I eat cauli rice about four times a week. Because of cauliflower's neutral flavor, you can adjust it to whatever you're eating. That means coconut ginger for Thai food, seasoned with coconut aminos for fried rice, and of course, cilantro lime for Mexican dishes. Try this rice as a standalone side dish or as the bottom layer in your homemade chipotle burrito bowl, and thank me later.

Note: The amount of cilantro you put in this rice can vary. Despite my waxing poetic about Chipotle, I actually kind of hate cilantro, although I respect its role in some dishes. I've noticed a person's tolerance for cilantro is a very personal thing. The amount recommended in the recipe below is a good starting point, but feel free to adjust up or down as desired.

Serves 4


  • 1 medium head caulflower 
  • 1/4 cup chopped cilantro (about 6-8 sprigs)
  • Juice of 1/2 lime
  • Salt and pepper to taste
  • 1 tbsp fat of your choice (I love bacon grease for this! But avocado or olive oil also work great)(optional)



  1. "Rice" cauliflower by one of the following methods: If you have a food processor (which I highly recommend), cut caulifloer into florets, then pulse in processor a few florets at a time. The trick here is not to overload the processor, because then you'll get uneven pieces. You want a uniform rice. Alternatively, you can grate the cauliflower on a handheld food grater. Equally good results, albeit slower and more time consuming.
  2. If using (and if you're keto, you should be using!), heat fat in a skillet large enough to move the rice around in. 
  3. When fat (or pan) is hot, add rice to pan and let sit for a minute or so before you touch it. I find this tends to give the cauliflower a more rice-like texture.
  4. Stir rice and cook until desired tenderness is reached. This should take about 5-10 minutes.
  5. Stir in chopped cilantro and remove from heat.
  6. Add lime juice, stir to combine.
  7. Season with salt and pepper to taste.
  8. Enjoy!

My favorite topping for my homemade burrito bowls is carnitas with an adobo sauce -- I'll share that recipe soon. You could also use the chicken you shredded from your poached chicken. How do you plan to use your rice?