Green Cauliflower Rice (20 minutes!)

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Using a wooden spoon to stir a pan of Cauliflower Green Rice made with lime, herbs, and peppers

Now that you know how to make green rice, let us show you how easy it is to make green cauliflower rice! It’s a great alternative if you’re grain-free, or just wanting to get more vegetables into your diet. Let’s do this!

Wood cutting board with ingredients for making our Cauliflower Green Rice recipe

This 8-ingredient, 20-minute recipe is easy to make, and starts with ricing your cauliflower.

Our favorite method is using a food processor with the grater blade. But you can also do it by hand with a box grater!

Food processor filled with freshly made homemade cauliflower rice

Next, sauté onion and garlic in a large pot before adding cauliflower rice.

It doesn’t take long to cook — only a few minutes! And it goes even faster if you add a lid so it steams. That’s the beauty of cauliflower rice: It’s ready in minutes and doesn’t require soaking or long cooking times!

Using a wooden spoon to stir cauliflower rice in a large dutch oven

In the meantime, prepare your “green mix,” which is comprised of lime, cilantro, salt, and jalapeño pepper.

The result is a loose paste that’s pesto-esque in texture and will add vibrant green color to your cauli rice!

Food processor with freshly blended green sauce for making Mexican-inspired Cauliflower Green Rice

We hope you LOVE this recipe! It’s:

Quick & easy
& So delicious

This would make the perfect companion to dishes like our Sweet Potato Black Bean Enchiladas, Roasted Cauliflower Tacos with Chipotle Romesco, Easy 1-Pot Vegan Barbacoa, or 1-Pot Mexican Pinto Beans!

Into cauliflower? Check out our Cauliflower Rice Peanut Tofu Stir Fry, Cheesy Broccoli Cauliflower Rice Bake, Cauliflower Rice Burrito Bowls, Cashew-Crusted Cauliflower “Steaks,” and 30-Minute Cauliflower Rice Stir Fry!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Using a wooden spoon to stir a pan of homemade Cauliflower Green Rice topped with fresh cilantro

Green Cauliflower Rice (20 minutes!)

Fluffy, tender cauliflower rice made green thanks to a blend of peppers and herbs! Just 20 minutes and 8 ingredients required.
Author Minimalist Baker
Cooking Mexican-inspired Easy Green Cauliflower Rice in a dutch oven
5 from 15 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 (Servings)
Course Side Dish
Cuisine Grain-Free, Mexican-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days



  • 1 large head cauliflower (~ 4 cups cauliflower rice), riced
  • 1 Tbsp avocado or olive oil
  • 1/2 cup chopped white or yellow onion (or shallot)
  • 2 cloves garlic, minced
  • Healthy pinch sea salt


  • 1 small to medium jalapeño pepper, seeds and stems removed and chopped
  • 2 heaping cups cilantro, large stems removed
  • 1 Tbsp avocado or olive oil
  • 1/4 tsp sea salt (plus more to taste)
  • 2 Tbsp lime juice ( plus more as needed for added flavor)

FOR SERVING optional

  • Fresh chopped cilantro
  • Lime wedges


  • Begin by making cauliflower into “rice” by following link to instructions above. Set aside in a small mixing bowl.
  • Next make the green mix: To a food processor with the “S” blade attached, add the jalapeño pepper, cilantro, oil, sea salt, and lime juice and mix until a loose paste is formed (see photo).
  • Heat a large saucepan, dutch oven, or skillet (with a lid) over medium heat. Once hot, add oil, onion, garlic, and pinch of sea salt and sauté for 2-3 minutes stirring occasionally. Then add the cauliflower rice and season with another pinch of salt.
  • Cover with a lid to steam the cauliflower rice for 1-2 minutes, or until cauliflower texture is to your liking. Then add the green mix and stir to coat. Cook for 1 more minute, stirring frequently. Remove from heat. Taste and adjust flavor as needed, adding more salt or lime juice to taste.
  • Serve with more fresh cilantro and lime if desired. Cauliflower rice is best when fresh, but will keep in the refrigerator up to 2-3 days. It does not freeze well.



*Recipe adapted from one we learned at a cooking class at Restaurante Los Tamarindos in Cabo San Lucas, Mexico. 
*Nutrition information is a rough estimate calculated with avocado oil and without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 servings Calories: 84 Carbohydrates: 8 g Protein: 2 g Fat: 5 g Saturated Fat: 0.5 g Polyunsaturated Fat: 0.36 g Monounsaturated Fat: 1.66 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 139 mg Potassium: 438 mg Fiber: 3 g Sugar: 3 g Vitamin A: 25 IU Vitamin C: 70.5 mg Calcium: 36 mg Iron: 0.6 mg

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My Rating:

  1. B says

    This was delicious! I love jalapeno, cilantro and cauliflower each on their own, but together, wowza, I was amazed at how good it is! I melted some butter on the top to serve and added 2 sliced green onions on top. I will be making this over and over. I think it would be good in a buddha bowl with avocado, tomato, corn and beans.

  2. Christine Benjamin says

    I had some extra cauliflower left from making the creamy curried cauliflower lentil soup. I didn’t have any limes so I used a meyer lemon and I didn’t have any jalapeno peppers so I left it out and didn’t sub it. This is very yummy and will be a go to recipe. Will be great to add to veggie bowls, tacos, etc.

  3. Annie K says

    Packed with flavour and perfect for cilantro lovers, I recently made this with blackened cajun prawns for a quick and healthy lunch and it was so so delicious!

  4. Morgann says

    I watched your How To video on making cauliflower rice and then made this recipe to pair with my homemade baked black bean Taquitos! I added two jalapeños because my partner and I like everything spicy (might try adding Serrano and jalapeño next time), but otherwise the recipe was perfect! I will be using this recipe again and again.

  5. Sandra Coulson says

    Yum! I have to admit that I used frozen cauliflower rice since I had it in the freezer… Served Mexican meatballs on top of the rice and made your Mexican 1 pot beans. Great dinner!

  6. Dana says

    This was a delicious, light dish I served alongside roasted zucchini enchiladas. In a pinch I used frozen cauliflower and it worked totally well! It reheated deliciously too.

  7. Hannah says

    I’m not a big cauliflower rice fan but this recipe is amazing. Left the seeds in the jalapeño for extra kick. So good!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Hannah. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  8. Nicole says

    I made this last night as a side to tacos. It was great! I had a bowl this morning with guacamole and salsa, I ate it cold and it was still great! Thank you for the recipe.

  9. Sandrita Reyes says

    Thank you for another stellar recipe!
    These are some of my fave flavors but something I never thought to add to cauliflower. I’m Colombian but grew up in New Mexico and have an addiction to spicy so next time I will add more jalapeno or some other spicy pepper deliciousness. Gracias Reina!

  10. Candice says

    Made this without oil and it turned out great doesn’t need the oil at all. Awesome recipe definitely helps make cauliflower rice more exciting I will add this to my regular rotation now!

  11. Emaleigh Downey says

    This looks great! I always love the idea of cauliflower rice but am let down by the bland taste. This looks like it will pack the flavorful punch I’m looking for!

  12. Susan says

    Brilliant! Just made this recipe subbing basil, baby spinach, kale and chard (aka “power greens”) because I didn’t have any cilantro. It is so good!! Can’t wait to make it again with cilantro. Thanks, Dana.

  13. Annie says

    After making this I can honestly say it is going to be my go to preparation of cauliflower rice. It makes something bland totally delicious and is so easy! Thank you!

  14. Anne Damico says

    I can not eat cilantro, but would like to make both the green rice and the cauliflower green rice. Is there a substitute?