Directions 9 steps | 25 Minutes
Measure and prep all ingredients.
Make the cauliflower rice. Remove the tough leaves of the cauliflower.
Quarter the head of the cauliflower and lay each quarter on its side and slice off the fibrous stems.
Cut the cauliflower into florets.
Add the cauliflower florets to the bowl of a food processor and pulse 8-10 times, or until the cauliflower resembles rice granules. Set aside.
In a large saucepan over medium heat, heat the olive oil. Add the onion and garlic and cook until slightly tender, about 2-3 minutes.
Add the cauliflower rice, vegetable broth and cook until cauliflower is tender, about 4-6 minutes.
Turn off the heat and stir in the lime juice, cilantro, salt and pepper to taste.
Serve immediately paired with your favorite Mexican dish. Enjoy!
- If using frozen cauliflower rice, skip steps 1-4 and cook the frozen cauliflower rice for about 1-2 minutes.