The Salad That Started a Healthy Obsession
Have you ever discovered a dish so good you just *have* to eat it every single day? That was me with the Cilantro Cauliflower Rice from the Whole Foods hot bar. While moving into our new place, we lived off their lunch buffet, and I became completely obsessed with this one salad. Unlike most cauliflower rice I’d had, it was served cold—and it was a total game-changer. I knew I had to recreate it at home.
This recipe is my perfected version, paired with juicy, spicy-sweet Chili Lime Chicken Thighs. The warm, zesty chicken against the cool, herby cauliflower rice is a match made in heaven. It’s a vibrant, satisfying bowl that’s become a staple in our kitchen, and I know you’ll love it too!
Want to take it to the next level? A generous drizzle of a creamy Avocado Lime Dressing over the top makes these bowls absolutely unforgettable.
Ingredients
• SERVES: 4
• PREP TIME: 15 minutes
• COOK TIME: 30 minutes
• For the Cilantro Cauliflower Rice Salad
• 1 medium head cauliflower, about 1½ lbs / 680 g, or 3 cups / 375 g pre-riced cauliflower
• ⅓ packed cup / 27 g chopped fresh cilantro, leaves and stems
• ¼ cup / 60 ml avocado oil
• 2 tablespoons lime juice
• 2 green onions, sliced
• ½ teaspoon finely ground sea salt
• ¼ teaspoon ground black pepper
• For the Chili Lime Chicken
• 2 tablespoons avocado oil
• 1 tablespoon lime juice
• 1½ teaspoons chili powder
• 1 teaspoon garlic powder
• 2 teaspoons erythritol
• 2 teaspoons hot sauce
• ¾ teaspoon ground cumin
• ½ teaspoon paprika
• ¾ teaspoon finely ground sea salt
• ¼ teaspoon ground black pepper
• 1 pound / 455 g boneless, skinless chicken thighs
Instructions
1. Prepare the cauliflower. If using a whole head, remove the florets and pulse them in a food processor until they resemble small, ¼-inch pieces of rice. If using pre-riced cauliflower, you can skip this step.
2. Cook and cool the cauliflower. Place the riced cauliflower in a large saucepan and cover with water. Bring to a boil, then reduce the heat to a simmer and cook for 5 minutes, until just fork-tender but not mushy. Drain thoroughly, pressing with the back of a spoon to remove as much excess water as possible. Transfer to a large bowl and place in the refrigerator to cool completely.
3. Make the chicken marinade. In a large frying pan, whisk together all the Chili Lime Chicken except for the chicken thighs.
4. Cook the chicken. Add the chicken thighs to the pan and turn to coat them evenly in the sauce. Cover the pan and cook over low heat for 25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F / 74°C.
5. Assemble the bowls. While the chicken is cooking, remove the cooled cauliflower from the fridge. Add the cilantro, avocado oil, lime juice, green onions, salt, and pepper. Toss well to combine. Divide the cilantro cauliflower rice salad evenly among four bowls. Top with the cooked chicken and a drizzle of the delicious pan sauce.
Nutritional Information
• Per serving
• Calories: 268
• Total Fat: 13.8 g
• Saturated Fat: 2.5 g
• Net Carbs: 5.4 g
• Protein: 25.7 g
• Sodium: 454 mg
Pro Tips
• & Time Savers
• Create a freezer meal kit by placing all the raw chicken and marinade into a large zip-top bag. Freeze for up to 1 month and thaw completely in the fridge before cooking.
• For best results, store leftovers separately. Keep the chicken and cauliflower rice in individual airtight containers in the fridge for up to 3 days.
• This meal is designed to be enjoyed with the chicken warm and the salad cold. To reheat, simply microwave a serving of chicken for 1 minute before adding it to the chilled cauliflower rice.
• Ensure the cauliflower rice is drained very well after boiling. Pressing out the excess water is key to preventing a soggy salad.
FAQ
Q: Can I use chicken breast instead of thighs
A: Yes, you can substitute boneless, skinless chicken breast. Since chicken breast is leaner, be careful not to overcook it to keep it juicy. You may need to adjust the cooking time slightly, ensuring it reaches an internal temperature of 165°F / 74°C.
Q: Does the cauliflower rice have to be served cold
A: The recipe is designed for the cauliflower rice to be served cold, creating a delicious temperature and texture contrast with the warm chicken. However, you can certainly serve it warm if you prefer. Just mix in the cilantro, oil, and seasonings immediately after cooking and draining.
Q: How do I prevent my cauliflower rice from being soggy
A: The key is to drain the cauliflower rice thoroughly after boiling. Use a fine-mesh sieve and press down firmly on the cauliflower with the back of a spoon to squeeze out as much excess water as possible before cooling.
Q: Is this recipe good for meal prep
A: Absolutely! You can prepare the components ahead of time. For best results, store the cooked chicken and the cilantro cauliflower rice in separate airtight containers in the fridge for up to 3 days. You can also create a freezer meal kit with the raw chicken and marinade.
