Do you love Chipotle's burrito bowls, but don't want to eat rice because of the carbs? Our copycat Chipotle cauliflower rice recipe with lime and cilantro is low cal, has low net carbs, and is perfect for vegan, whole 30, keto, and paleo diets.
You will love to make your own burrito bowl at home with our copycat Chipotle fajita veggies and our Chipotle corn salsa.
Jump to:
Ingredients
This copycat recipe for Chipotle cauliflower rice 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.
See recipe card for full information on ingredients and quantities.
Variations
- 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.
How to Make
Gather the ingredients for the Chipotle cauliflower lime rice.
- Working in batches, put the florets in the food processor 2 cups at a time.
2. Pulse until it is just slightly larger than grains of rice.
3. In a large cast iron skillet over medium-high heat, heat up the oil, then add the cauliflower. Keep stirring until it's golden brown, roughly 6 minutes.
4. Remove the cast iron from the heat and pour in the lime and lemon juice and salt.
5. Add the chopped cilantro. Mix well, then taste again and add more salt if necessary.
6. Serve hot with your other favorite Chipotle copycat recipes from our blog.
Recipe FAQs
The restaurant states this dish has 4g net carbs, 7g total carbs, 40 calories, and 2g sugar. Our copycat recipe has 3.6g net carbs, 6g total carbs with 90 calories, and 2.3g sugar for a ½ cup serving.
Yes, cauliflower is a vegetable with lots of nutrients. When prepared in our recipe it is also gluten-free, dairy-free, and suitable for people on vegan, whole 30, paleo, or keto diets.
While we don't have their exact recipe, we know through research and trying it ourselves, it is cooked in a bit of oil and flavored with salt, cilantro, and lime juice.
It has a similar flavor profile to their classic white cilantro lime rice. Since Chipotle grills their cauliflower on flat stainless steel grills, it also has a grilled flavor. It shouldn't be soggy or salty. We've recreated similar flavors in this recipe so you can prepare it at home.
Serve
Looking for other Chipotle recipes to serve with this cauliflower rice? You'll definitely want to try our recipes for Chipotle black beans and Chipotle pinto beans. Add some color and flavor with these Chipotle fajita veggies.
Top your burrito bowl with a hearty protein, like our Chipotle sofritas, Chipotle pork carnitas, Chipotle barbacoa, Chipotle steak, or Chipotle carne asada. Add a punch of flavor with a drizzle of Chipotle fresh tomato salsa, Chipotle tomatillo-green chili salsa, or this Chipotle honey vinaigrette. Round out your meal with these crispy, lime-flavored Chipotle tortilla chips.
Also, try serving it with a bowl of lentil and sausage stew for a delicious supper!
Expert Tips
- Keep stirring the veggie rice while cooking prevent it from burning.
- Add the lime and lemon juice after removing from the heat.
- The chopped vegetables in this dish will absorb the lime and lemon juice, so you might have to add extra.
Other Chipotle Recipes You'll Enjoy
If you liked this recipe and found it helpful, give it some love by sharing!
Follow us on Pinterest, Instagram, YouTube, Twitter, and Facebook for more crave-worthy recipes!
The pleasure of a 5-star review would be greatly appreciated!
Recipe
Chipotle Cauliflower Rice
Ingredients
- 4 cups fresh cauliflower florets
- 2 tablespoons olive oil
- ¼ cup cilantro, chopped
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon lemon juice, freshly squeezed
- ¼ teaspoon salt, or to taste
Instructions
- Cut the raw cauliflower into florets. Pulse the it in a food processor in two batches until it's slightly larger than grains of rice.
- In a large cast iron skillet over medium high heat, heat up 2 tablespoons of olive oil. Add the cauliflower and stir it frequently until it is golden brown, roughly 6 minutes.
- 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.
- This dish 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.
Notes
- Keep stirring the dish while cooking to prevent it from burning.
- Add the lime and lemon juice after removing from the heat.
- The chopped vegetables in this dish will absorb the lime and lemon juice, so you might have to add extra.
Nutrition
Serving sizes and nutritional information are only an estimate and may vary from your results.
Beth
This is soft and limey, and it smells like cauliflower. This is a moist dish, with a yummy tingle of cilantro and lime. It's a great rice alternative and a nice vegan side dish!
Emma
So glad that you enjoyed it, Beth!
Alex
The chewy texture of the rice and the sour lime complement each other beautifully. The cilantro also adds a bit of green and an earthy flavor. Once you've eaten your share of this cauliflower rice, your tastebuds ask for more!
Emma
Thank you, Alex!