I get asked for my Cilantro Lime Cauliflower Rice recipe all the time. Honestly, it was inspired by this spot in New York City called Springbone Kitchen. They make the most delicious cauliflower rice—I was so obsessed I actually asked them for the ingredients because I had to be able to recreate it at home.
This version starts off with a fragrant base of caramelized onions, garlic, and jalapeño. Then the cauliflower rice gets added and cooked just until it’s al dente—not too mushy. I finish it off with a hit of coriander, fresh cilantro, and lime juice.
If I don’t have a container of Cilantro Lime Cauliflower Rice in my fridge, my breakfast bowls are very unhappy. It’s a low-carb, super flexible base that works for just about any bowl situation.
And speaking of bowls—this is how I turn it into a full-on meal: I start with a big scoop of cauliflower rice, then add chopped veggies or a handful of arugula or salad greens. I top it all with a fried egg (runny yolk mandatory) and call it breakfast. Or lunch. Or whatever moment I need something nourishing and satisfying.
I’ve played around with the ratios over time depending on what I have on hand—or what mood I’m in. Sometimes I throw in a pinch of chili flakes or more jalapeño for a little heat. I’ve even swapped lime for lemon if that’s what’s rolling around in the fridge.
It’s one of those recipes that forgives you for not being precise, which is exactly why I keep coming back to it. It’s easy, grounding, and somehow still feels a little special. Even on a random Tuesday morning.
Cilantro Lime Cauliflower Rice
Ingredients
For the Cauliflower Rice:
- 1 White onion chopped
- A little oil
- 1 head Cauliflower chopped small
- 1 sml Onion chopped
- Small handful of Cilantro chopped
- 1 Lime juice of
- 3 cloves Garlic choped
- 1 lrg jalapeño Pepper seeded and finely chopped
- 1 pinch Salt & Pepper for seasoning
For the Bowl:
- 2 Eggs
- Arugula a few handfuls
- Cherry Tomatoes halved
- Red onion thinly sliced
- Cucumber chopped
- Avocado chopped
- Green Dressing (try my Green Goddess with a Kick)
Instructions
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Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion, garlic, and jalapeño. Cook until softened and fragrant, about 3–5 minutes.
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Fry the Eggs: In a separate pan, heat oil and fry the eggs to your liking. I love them with crispy edges and runny yolks.
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Add the Cauliflower: Stir the chopped or riced cauliflower into the onion mixture. Cook for about 5–7 minutes, stirring often, until tender but not mushy.
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Finish with Flavor: Once the cauliflower is tender, stir in the chopped cilantro and juice of 1 lime. Season with salt and pepper to taste, then remove from heat.
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Build Your Bowl: Scoop the cauliflower rice into a bowl. Top with arugula, cherry tomatoes, cucumber, avocado, and red onion.
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Drizzle and Top: Add a generous drizzle of green dressing and place the fried eggs on top. Serve immediately.
Recipe Notes
You'll need a medium pan for the cauliflower and a small frying pan for the eggs.
