Cilantro Cauliflower Rice (Gluten-Free, Vegan, Low-Carb)
This light and fluffy cilantro cauliflower rice is a quick, gluten-free, vegan side dish that’s bursting with fresh cilantro flavor. Low-carb, easy to make and ready in 15 minutes, it’s the perfect healthy alternative to traditional rice.
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A Low-Carb Alternative to Rice
I’m a huge rice lover, and before I tried cauliflower rice, I was skeptical – I mean how could anything replace rice?
But when Juan and I decided to eat less carbs, and I ate riced cauliflower for the first time, I was honestly floored by what a great rice substitute it was.
Because of the neutral flavor of cauliflower, once it was processed into a rice-like texture, it plays the role of rice perfectly. Light, fluffy and the perfect base to be flavored with your favorite seasonings, you can eat it with sauces, curries, your protein of choice, and it works so well.
The best part is that cauliflower has just a fraction of the carbohydrates that rice has, which makes it the perfect low-carb substitute for all the dishes you would normally enjoy with regular white rice.
Why You’ll Love this Recipe:
- Few Ingredients: The small handful of ingredients required for this keto cauliflower rice recipe are easily accessible at the local grocery store.
- Easy to Make: Ready from scratch in just 15 minutes, this cauliflower rice with cilantro is going be something you’ll repeat over and over again!
- Totally Gluten-Free, Vegan & Low Carb: The best part is that this easy cilantro cauliflower rice is 100% gluten-free, vegan and low-carb, which means that even those with Celiac disease or gluten or lactose intolerances, or those on a gluten-free, vegan or low-carb diet can enjoy this easy side dish without issues!
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for making cilantro cauliflower rice.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)
Recipe Notes + Substitutions:
- Cauliflower: Since this is a recipe for cauliflower rice, cauliflower is the main ingredient here. Make sure not to over-process the cauliflower florets. Pulse the cauliflower in short bursts to prevent over-processing the cauliflower or it will turn into mush.
- Olive Oil: I like using extra virgin olive oil for sautéing the riced cauliflower for the best flavor. However, feel free to use other types of vegetable oil (sunflower oil, canola oil, avocado oil, etc) if you prefer.
- Cilantro: I like the addition of fresh cilantro to add a pop of color and flavor to the cauliflower rice. However, if you’re not a fan of cilantro, you can also use chopped fresh parsley instead.
How to Make Cilantro Cauliflower Rice
Pulse Florets: Place the cauliflower florets into a high-speed blender or a food processor and pulse in short bursts until the mixture resembles the texture of rice. Do not over-process as you want small even grains, not a purée.
Cook Cauliflower Rice: Heat olive oil in a large skillet over medium-high heat. Add the cauliflower rice and cook for 5–7 minutes, stirring occasionally, until tender and lightly golden. Season with salt.
Mix in Cilantro: Mix in the chopped cilantro with the cooked cauliflower rice until the cilantro is evenly distributed.
Dish by Dish Tips:
- Remove Extra Moisture: Pat the cauliflower rice with a paper towel before cooking to remove excess moisture. This helps it to crisp up rather than steam.
- Season Accordingly: Feel free to season the cauliflower rice the way you like it. Either with just salt and olive oil, or add garlic, fresh lime juice, fresh herbs. Because the cauliflower rice has a relatively neutral flavor, it takes on flavors well.
- No Food Processor or Blender? If you don’t own a food processor or high-speed blender, you can also use a box grater to grate the cauliflower head into a rice-like texture. For a more convenient option, feel free to use pre-riced cauliflower instead (available at large supermarkets).
- Microwave Method: Cover the bowl with a microwave-safe plate or plastic wrap. Microwave on high for 4–5 minutes until tender. No oil or water needed as the cauliflower will steam in its own moisture. Season with salt after cooking.
- Oven Method: Spread the cauliflower rice in an even single layer on a large baking sheet lined with parchment paper. Drizzle with olive oil and season with salt. Roast at 400F (200C) for 10 to 12 minutes until dry and lightly golden at the edges.
- Swap Cauliflower for Broccoli: If you want to try something different, feel free to use broccoli florets instead of cauliflower for a vibrant green-colored rice.
- Storing: To store, place the cauliflower rice in an airtight container and store in the refrigerator for up to 3 days. Reheat in a dry skillet.
Variations
- Mexican-Style: Add cumin, chili powder, and a squeeze of extra lime.
- Garlic butter version: Use vegan butter and extra garlic for richness.
- Spicy kick: Stir in chopped jalapeño or red pepper flakes.
Other Low-Carb Recipes You’ll Love:
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Cilantro Cauliflower Rice (Gluten-Free, Vegan)
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, Vegan, Vegetarian
Description
This light and fluffy cilantro cauliflower rice is a quick, gluten-free, vegan side dish that’s bursting with fresh cilantro flavor. Low-carb, easy to make and ready in 15 minutes, it’s the perfect healthy alternative to traditional rice.
Ingredients
- 1 medium head cauliflower, cut into florets (about 4 cups)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 cup chopped fresh cilantro
Instructions
- Pulse Florets: Place the cauliflower florets into a high-speed blender or a food processor and pulse in short bursts until the mixture resembles the texture of rice. Do not over-process as you want small even grains, not a purée.
- Cook Cauliflower Rice. Stovetop Method: Heat olive oil in a large skillet over medium-high heat. Add the cauliflower rice and cook for 5–7 minutes, stirring occasionally, until tender and lightly golden. Season with salt. Microwave Method: Cover the bowl with a microwave-safe plate or plastic wrap. Microwave on high for 4–5 minutes until tender. No oil or water needed as the cauliflower will steam in its own moisture. Season with salt after cooking. Oven Method: Spread the cauliflower rice in an even single layer on a parchment-lined baking sheet. Drizzle with olive oil and season with salt. Roast at 400F (200C) for 10 to 12 minutes until dry and lightly golden at the edges.
- Mix in Cilantro: Mix in the chopped cilantro with the cooked cauliflower rice until the cilantro is evenly distributed.
Notes
Cauliflower: Since this is a recipe for cauliflower rice, cauliflower is the main ingredient here. Make sure not to over-process the cauliflower florets. Pulse the cauliflower in short bursts to prevent over-processing the cauliflower or it will turn into mush.
Olive Oil: I like using extra virgin olive oil for sautéing the riced cauliflower for the best flavor. However, feel free to use other types of vegetable oil (sunflower oil, canola oil, avocado oil, etc) if you prefer.
Cilantro: I like the addition of fresh cilantro to add a pop of color and flavor to the cauliflower rice. However, if you’re not a fan of cilantro, you can also use chopped fresh parsley instead.
Remove Extra Moisture: Pat the cauliflower rice with a paper towel before cooking to remove excess moisture. This helps it to crisp up rather than steam.
Season Accordingly: Feel free to season the cauliflower rice the way you like it. Either with just salt and olive oil, or add garlic, lime juice, fresh herbs. Because the cauliflower rice has a relatively neutral flavor, it takes on flavors well.
Storing: To store, place the cauliflower rice in an airtight container and store in the refridgerator for up to 3 days. Reheat in a dry skillet.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Side Dish
- Method: Stovetop
