This Chipotle Copycat Cauliflower Rice packs all the signature lime and cilantro flavors of your favorite Chipotle rice (but in low carb cauliflower rice form!)
I’m not gonna sugar coat it. I’m obsessed with Chipotle. But living in Europe, the absence of Chipotle (or much decent Tex-Mex for that matter) has me speeding to the nearest Chipotle every time I visit the states. But when the cravings for that signature taste become to much, I’ve figured out the secret to the foundation of their perfect burritos…the Chipotle rice!
Distinctly herby and citrusy, this addictive stuff seems to pair well with everything on the menu. But you’d be surprised by how easy it is to make!
So today we’re making a delicious twist on everyone’s favorite Chipotle rice, using “riced” cauliflower (not that you’ll be able to tell the difference, especially once you’ve loaded up your burrito bowl with all your favorite fillings!)
And the best part of this Chipotle Copycat Cauliflower Rice? It’s even easier than regular rice! You’ll grate your cauliflower into “rice” using either a box grater or the grating attachment of your food processor.
Heat some oil in a large skillet then add the cauliflower and bay leaves. Then just cook for a few minutes until the rice becomes slightly tender. Mix in chopped cilantro and lime juice (the secrets to that signature taste), stir it all up, and serve!
Is cauliflower rice keto?
While cauliflower has some carbs, it is much less than starchy vegetables. Each serving (1/2 cup) of this rice has just 2.3 g net carbs (3.4 g carbs – 1.1 g fiber)!
Serve this cauliflower rice with:
- Soyrizo Tacos
- Vegan Pulled “Pork” Nachos
- Enchilada Stuffed Peppers
- Southwest Spring Rolls
- Huevos Rancheros
- ½ medium head cauliflower
- 1 Tbsp olive oil 15 mL
- 2 bay leaves
- ¼ cup finely chopped cilantro 15 g
- 1 ½ Tbsp fresh lime juice 22 mL
- ½ tsp salt
- Rice: Grate cauliflower into “rice” using either a box grater or the grating attachment of your food processor.
- Cook: Heat oil in a large skillet over medium. Add cauliflower and bay leaves. Cover and cook for 5 minutes, or until the rice becomes slightly tender.
- Mix: Mix in chopped cilantro, lime juice, and salt.
I first published this recipe on Amanda’s Cookin’, where I’m a contributor.