Do you love Chipotle's burrito bowls, but don't want to eat rice because of the carbs? We've got a solution for you. Try our Chipotle copycat cauliflower cilantro lime rice recipe. This delicious "rice" is low cal, has low net carbs, and is perfect for vegan, whole 30, keto, and paleo diets.
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This copycat recipe uses fresh ingredients that are easy to find in most grocery stores.
- Oil: Chipotle restaurants use rice bran oil to make this recipe, but we substituted with olive oil.
- Vegetable: We used 4 cups of fresh cauliflower florets, which came from one large head.
- Citrus: We used the juice of 1 large lemon and 2 limes.
- Fresh Herbs: We used fresh cilantro that was rinsed and patted dry before chopping.
- Dried Spices: We used ¼ teaspoon of kosher salt, but feel free to sprinkle on more to meet your personal taste.
Does Chipotle's cauliflower rice have carbs?
Yes, the restaurant states this dish has 4g net carbs, 7g total carbs, 40 calories, and 2g sugar.
For a ½ cup serving size, our copycat recipe has 3.6g net carbs, 6g total carbs with 90 calories and 2.3g sugar.
Is Chipotle's cauliflower rice extra?
Yes, you can swap white or brown rice for an upcharge of $2.00 or you can choose to make it at home and save a bundle.
What does this rice taste like at Chipotle?
It has a similar flavor profile to their classic white cilantro lime rice. It should be well-seasoned with the salt, cilantro, and lime juice. Since Chipotle grills their cauliflower on flat stainless steel grills, their rice also has a grilled flavor. It shouldn't be soggy or salty.
Is cauliflower rice gluten free?
Yes, Chipotle's cauliflower rice, along with their white and brown rice, is gluten free. It is also suitable for people on vegan, whole 30, paleo, or keto diets.
How to Make
Gather all the ingredients. Juice the lemon and limes. Rinse and pat dry the cilantro. Chop the cauliflower into florets and rinse.
Chop the cilantro on a large wooden cutting board with a sharp chef's knife.
Working in batches, put the cauliflower florets in the food processor 2 cups at a time.
Pulse until it is just slightly larger than grains of rice,
In a large cast iron skillet over medium high heat, heat up the oil, then add the cauliflower. Keep stirring until the cauliflower is golden brown, roughly 6 minutes.
Remove the cast iron from the heat and pour in the lime and lemon juice and salt.
Add the chopped cilantro. Mix well, then taste again and add more salt if necessary.
Serve hot with your other favorite Chipotle copycat recipes from our blog.
- Need this oil-free? Use butter or bacon grease instead.
- Need to make this quicker? Use frozen plain riced cauliflower.
- Can't eat cilantro? Substitute with fresh parsley.
- Don't want to make this on the stovetop? Keep the cauliflower in large florets and grill it on skewers, then chop it up in a food processor and toss with the spices.
- Keep stirring to prevent the cauliflower from burning.
- Add the lime and lemon juice after removing from the heat.
- The cauliflower will absorb the lime and lemon juice, so you might have to add extra.
Looking for other Chipotle sides and toppings?
- Corn Salsa
- Queso Blanco
- Fajita Veggies
- Black Beans
- Pinto Beans
- Honey Vinaigrette
- Tomatillo Green-Chili Salsa
Want some Chipotle proteins to go with that?
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Our Chipotle cauliflower lime rice is an easy copycat recipe that will please everyone that is diet conscious with its low calories and low net carbs. It's well seasoned with fresh cilantro, lime, and lemon juice, and is the perfect replacement for white rice. Plus, it's vegan, Whole 30, keto, and paleo.
- 4 cups fresh cauliflower florets (480g)
- 2 tablespoons olive oil (30 ml)
- ¼ cup cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed (30 ml)
- 1 tablespoon lemon juice, freshly squeezed (15 ml)
- ¼ teaspoon salt, or to taste
- Rice: Cut the raw cauliflower into florets. Pulse the cauliflower in a food processor in two batches until it's slightly larger than grains of rice.
- Cook: In a large cast iron skillet over medium high heat, heat up 2 tablespoons of olive oil. (Chipotle uses rice bran oil.) Add the cauliflower and stir it frequently until it is golden brown, roughly 6 minutes.
- Finish: Remove the skillet from the heat and add the freshly squeezed lemon and lime juice, salt, and cilantro. Stir to mix well. Taste and add more salt if desired.
- Serve: Cilantro lime rice tastes best when hot. Serve with other keto Tex-Mex food or make your own copycat Chipotle burrito bowl by following our other Mexican recipes.
- To keep the cauliflower from burning, constantly stir with a wooden spoon.
- Remove the cauliflower rice from the heat, then add the lime and lemon juice.
- The amount of lime and lemon juice might seem a bit much, but the cauliflower will absorb it.
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Keywords: Chipotle cauliflower rice nutrition, keto, bowl