This quick cauliflower rice is packed full of flavor, thanks to fresh cilantro, lime juice, and rich coconut cream. Made in about 5 minutes, it's a perfect Mexican side dish that's Whole30, paleo, and low carb.
If desired, drain the prepared dish of excess liquid before serving.
I love to use frozen cauliflower rice, because it's so easy to have on hand and the texture is super consistent. I often steam mine by simply microwaving it in a ceramic bowl for about 3-5 minutes. You can also cook the cauliflower rice by cooking it in a large skillet, covered, over medium heat for about 5-6 minutes.
See post for more details on steaming cauliflower rice.
Store in an airtight container in the fridge for 3-5 days.