Chipotle Cauliflower Recipe

This tender, zesty Chipotle Cauliflower Recipe is made with fresh riced cauliflower, lime juice, and cilantro, and is ready in just 15 minutes. The hero moment is when you toss the hot, skillet-seared cauliflower with fresh citrus and herbs, instantly releasing that signature burrito bowl aroma. I make this weekly for taco nights because it tastes exactly like the restaurant version but without the heavy carbs.

Better Than Takeaway

I used to spend extra money adding the cilantro-lime cauliflower rice to my bowl at Chipotle, but making it at home is actually superior. The restaurant version is often prepared in large batches on a flat top grill, which can sometimes lead to uneven cooking or a slightly soggy texture if it sits too long. By using a wide skillet at home, you can control the moisture perfectly, ensuring every grain is fluffy and tender-crisp.

My biggest mistake when I first tried to copy this was adding the lime juice while the cauliflower was still cooking over high heat. I learned that the secret to getting that bright, fresh flavor is to remove the pan from the heat entirely before stirring in the lime and cilantro, which keeps the herbs green and the citrus punchy.

Jump to Recipe

Chipotle Cauliflower Recipe Ingredients

• Cauliflower: 1 large head, washed and cut into florets (or 1 lb store-bought riced cauliflower).
• Olive Oil: 1 tablespoon (or avocado oil for higher heat).
• Bay Leaves: 2 whole dry leaves (this is the secret to the authentic rice flavor).
• Salt: 1 teaspoon coarse sea salt (adjust to taste).
• Fresh Cilantro: 1/4 cup, finely chopped (leaves and tender stems).
• Lime Juice: 2 tablespoons fresh juice (about 1 medium lime).
• Garlic (Optional): 1 clove, minced (adds extra savory depth).

How To Make Chipotle Cauliflower Recipe

1. Rice the Cauliflower: Place the cauliflower florets into a food processor. Pulse 5-7 times until the pieces are the size of rice grains. Do not over-process, or it will turn into mush. If using a box grater, use the medium holes.
2. Sauté the Aromatics: Heat the olive oil in a large non-stick skillet over medium-high heat. Add the bay leaves (and minced garlic if using) and cook for 1 minute until fragrant.
3. Cook the Cauliflower: Add the riced cauliflower and salt to the skillet. Sauté for 5-7 minutes, stirring frequently, until the cauliflower is tender but still has a slight bite. You want to cook off the raw vegetable taste without making it soft.
4. Season and Serve: Remove the skillet from the heat. Discard the bay leaves. Immediately stir in the fresh lime juice and chopped cilantro while the cauliflower is still hot. Taste and add more salt or lime if needed.

Recipe Tips

• Don’t crowd the pan: If you are doubling the recipe, use two pans or cook in batches. Crowding the cauliflower causes it to steam rather than sauté, leading to soggy rice.
• Dry the cauliflower: After washing the head of cauliflower, make sure it is completely dry before ricing it. Excess water is the enemy of fluffy cauliflower rice.
• The bay leaf trick: While Chipotle’s white rice definitely uses bay leaves, some sources say their cauliflower version skips it. However, I find that adding the bay leaf is the “bridge” that makes this taste exactly like the classic Chipotle base you know and love.

What To Serve With Cilantro Lime Rice

This dish is the perfect base for a homemade burrito bowl topped with grilled chicken, black beans, and corn salsa. It also works beautifully as a light side dish for steak fajitas or spicy shrimp tacos. For a full copycat experience, serve it alongside slow-cooked barbacoa and a generous scoop of guacamole.

How To Store

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat it in a skillet over medium heat for the best texture, as microwaves can make it a bit watery. I do not recommend freezing this recipe after cooking, as the texture becomes very soft upon thawing.

FAQs

• Can I use frozen cauliflower rice? Yes, but you must cook it longer to evaporate the extra water. Sauté it until the pan looks dry before adding the lime juice.
• Is this keto-friendly? Absolutely, this recipe is low-carb, keto, paleo, and Whole30 compliant, making it a great alternative to white rice.
• Why is my cauliflower rice soggy? This usually happens if you cover the pan or add the lime juice while cooking. Always cook uncovered and add the liquid ingredients off the heat.
• Can I add spice? For a kick, you can sauté a little diced jalapeño with the garlic or add a pinch of cumin, though the classic version is mild and citrusy.

Nutrition

• Calories: 45
• Total Fat: 3.5g
• Saturated Fat: 0.5g
• Cholesterol: 0mg
• Sodium: 590mg
• Total Carbohydrate: 5g
• Protein: 2g