Cilantro lime cauliflower rice seems to be everywhere you go when looking for a low carb option at restaurants.
I recently had chipotle’s version – which is good, but i thought I could improve upon it a bit!
Topped with some guac and a deliciously seasoned flank steak and you have a cauliflower rice bowl that is “fire” as the kids say!
For the cauliflower rice, don’t overthink it. Sure you can buy it fresh and pulse it down to nibs in a food processer.
Obviously its going to be great that way. But I gave frozen – yes frozen – cauliflower rice a try for this recipe.
You can even find fresh prepared cauliflower rice in the produce department if you look
Not only was it mess free and quicker, but I honestly couldn’t tell a difference! So seriously – give it a shot if you’re looking to cut a step down or keep one less appliance on the counter.
The key to this, is letting it cook on high heat with a little olive oil and really let it cook. I’m taking to the point of the bits getting a little toasted.
It gives it a little extra dimension of flavor, and really sells the “rice” texture.
I also hit it with some smoked paprika for some flavor and color. Then finish with a little butter, salt, cilantro and fresh squeezed lime juice.
Now for the steak, I’m going with flank steak. Don’t sleep on flank steak, It’s one of my favorite cuts. It has a lot off good flavor and so juicy. And just hit is with a little salt pepper and garlic and you’re good to go!
Speaking of salt pepper and garlic, I recently found Livias Salt Pepper Garlic blend that has the perfect consistency and texture that I think you’re going to love.
Yes you can season with salt pepper and garlic on its own (or even make youre own blend in one shaker).
But sometimes I like to channel my lazy dad vibe and go for something already done for me!
Give your flank steak a reverse sear on a charcoal grill for the perfect amount of smokiness and crust.
It takes a little longer, which is perfect to give you time to get the cauliflower rice going.
And for the guac – pick some up from the store, or use my guac recipe – and if you add in some juice from a lime it will keep it fresh for the next day!
I also roasted up some corn along with the flank steak for this cauliflower rice bowl but thats up to you!
I’m telling you – and this is coming from a rice lover. I’ve never been a huge fan of cauliflower rice, but this cilantro lime cauliflower rice is so good!
Honestly I don’t even miss the traditional rice in this recipe!
Cilantro Lime Caulflower Rice Bowl
FOR THE CAULIFLOWER RICE BOWL
- 1 lb cauliflower rice packaged, or pulsed in a food processor
- 2 tbsp olive oil
- 1/2 tsp smoked paprika
- 1/2 tsp salt to tasted
- 1 tbsp butter
- 1/2 lime
- 1/2 cup cilantro chopped
FOR THE BOWL
- 1 1/2 lb flank steak
- 1 tsp kosher salt
- 1 tsp coarse ground black pepper
- 1/2 tsp garlic powder
- 1 1/2 cup guacamole
- 2 ears sweet corn optional
FOR THE GUAC (OPTIONAL)
- 3 avocados
- 1 garlic clove minced
- 3 tbsp red onion chopped
- 1 jalapeno or serrano for more heat
- 1/2 tsp kosher salt more to taste
- 1/2 lime juiced
- 1/2 cup cilantro
FOR THE CAULIFLOWER RICE
- In a large pan over high heat, add 2 tbsp of olive oil then cauliflower rice. Stir occasionally, but don't over stir, you want try and char it a bit.
- let cook until you start to see it brown; aboiut 10-15 minutes. stir in smoked paprika, salt, butter and lime juice. Stir in cilantro before serving.
FOR THE FLANK STEAK
- Season flank steak with salt, pepper and garlic powder. Let it sit in room temperature while your grill get to temperature. Set a two zone area up on your grill.
- Place steak over indirect heat until internal temperature is 110; about 10-15 minutes (or less depending on grill temperature).
- Place steak over direct heat and let it char until internal temperature is 125-130F for medium rare. about 3-5 minutes flipping half way (time will vary depending on your grill temp).
- Let rest for 5 minutes, then slice thinly against the grain.
- Optionally, grill a few ears of corn while the steaks are grilling to put on the bowls
FOR THE BOWLS
- If you're making guac from scratch, spoon out avocadoes into a bowl, then mash in garlic, red onion, jalapeno, salt, lime and cilantro.
- Divide cilantro rice into 4 bowls, top with guacamole, corn (cut off the cob) flank steak, and some salsa. Enjoy!