Zesty lime cauliflower rice brightens any dinner — garlic, green onions, and fresh lime zest folded through tender riced cauliflower. It simmers in chicken stock until fluffy and lands at 4.8 g net carbs per serving. Greek meatballs and fish taco bowls make natural partners.
If you’re looking for a side dish that’s light, zesty, and ridiculously versatile, you’ve found it! This Zesty Lime Cauliflower Rice has become an absolute staple in my kitchen. It’s simple enough for a quick weeknight dinner but flavorful enough to impress guests. I serve it with everything from Greek Meatballs to Fish Taco Bowls, and it’s always a hit. My favorite trick? I make a double batch on the weekend and freeze it in individual portions for lightning-fast meals later. It’s the ultimate low-carb, flavor-packed side that will make you forget all about regular rice!
Ingredients
• 2 tablespoons / 30g (1.06 oz) butter or olive oil
• 6 green onions, sliced, with white and green parts separated
• 1 small white onion, chopped (about ½ cup / 70g / 2.47 oz)
• 4 cloves garlic, minced
• 6 cups / 680g (24 oz) riced cauliflower, fresh or frozen
• 1 tablespoon lime zest
• 2 tablespoons / 30ml (1 fl oz) fresh lime juice, from about ½ lime
• 1½ teaspoons sea salt
• ¼ teaspoon ground black pepper
• ½ cup / 120ml (4.1 fl oz) chicken stock or vegetable stock
• Lime wedges, for serving
Instructions
1. Directions
2. In a large skillet, melt the butter or heat the olive oil over medium heat. Add the chopped white onion and the white parts of the green onions. Sauté for about 5 minutes until softened and translucent.
3. Add the minced garlic and cook for one more minute until fragrant. Stir in the riced cauliflower, lime zest, lime juice, sea salt, and black pepper. Continue to sauté, stirring occasionally, for 10 minutes until the cauliflower is tender.
4. Pour in the chicken stock and bring to a simmer. Cook, stirring often, for about 8 minutes, or until the stock has been completely absorbed and the cauliflower is tender but not mushy.
5. Remove the skillet from the heat and stir in the reserved green parts of the green onions. Serve immediately with extra lime wedges on the side.
Nutritional Information
• Nutrition Information
• Serving size: 1
• Calories: 75 kcal
• Fat: 4g
• Protein: 3g
• Total Carbs: 7.5g (0.26 oz)
• Dietary Fiber: 2.7g
• Net Carbs: 4.8g (0.17 oz)
Pro Tips
• To make this recipe dairy-free, Paleo, and Whole30 compliant, simply use olive oil or avocado oil instead of butter.
• Frozen riced cauliflower works perfectly in this recipe! There’s no need to thaw it first, but you may need to add a few extra minutes to the cook time in step 2.
• Swap the green onions for ½ cup of freshly chopped cilantro for a classic cilantro-lime flavor. Add it at the end with the lime juice.
• For a spicy kick, add ¼ teaspoon of red pepper flakes along with the garlic in step 2.
FAQ
Q: Can I use frozen cauliflower rice for this recipe
A: Yes, frozen riced cauliflower works perfectly in this recipe. There’s no need to thaw it beforehand, but you may need to add a few extra minutes to the cook time.
Q: How do I make this cauliflower rice dairy-free or Whole30
A: To make this recipe dairy-free, Paleo, and Whole30 compliant, simply use olive oil or avocado oil instead of butter.
Q: Can I make zesty lime cauliflower rice ahead of time
A: Absolutely. This recipe is great for meal prep. You can make a double batch and freeze it in individual portions for quick meals later on.
Q: How can I add a spicy kick to this dish
A: For a spicy version, add ¼ teaspoon of red pepper flakes at the same time you add the garlic to the skillet.
Pro Tips
- Sauté the white onion and the white parts of the green onions first; stir in the green tops off the heat so they stay bright.
- Frozen riced cauliflower works without thawing — just add a few minutes to the cook time until the stock fully absorbs.
- Use olive oil or avocado oil instead of butter for a dairy-free, Paleo, and Whole30-friendly side.
- Swap the green onions for 1/2 cup of chopped cilantro added at the end for a classic cilantro-lime flavor.
- Cook until the stock is completely absorbed and the cauliflower is tender but not mushy — that texture separates great cauliflower rice from mediocre.
Frequently Asked Questions
Is lime cauliflower rice keto?
Yes: each serving has 7.5 g of total carbs and 2.7 g of fiber (4.8 g net), with 3 g of protein and 4 g of fat.
Can I use frozen cauliflower rice?
Absolutely — no need to thaw it first. Just extend the cooking time a few minutes until the stock cooks off.
How do I keep it from getting mushy?
Simmer only until the stock is absorbed and the grains are tender, and fold the green onion tops in at the very end.
What should I serve it with?
It pairs naturally with Greek meatballs or fish taco bowls, and it works under any saucy keto main.
Recipe card below.
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Zesty Lime Cauliflower Rice
Ingredients
Method
- Directions
- In a large skillet, melt the butter or heat the olive oil over medium heat.
- Add the chopped white onion and the white parts of the green onions.
- Sauté for about 5 minutes until softened and translucent.
- Add the minced garlic and cook for one more minute until fragrant.
- Stir in the riced cauliflower, lime zest, lime juice, sea salt, and black pepper.
- Continue to sauté, stirring occasionally, for 10 minutes until the cauliflower is tender.
- Pour in the chicken stock and bring to a simmer.
- Cook, stirring often, for about 8 minutes, or until the stock has been completely absorbed and the cauliflower is tender but not mushy.
- Remove the skillet from the heat and stir in the reserved green parts of the green onions.
- Serve immediately with extra lime wedges on the side.
