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Home » Meals » Side Dishes » Cauliflower Rice with Cilantro and Corn

Cauliflower Rice with Cilantro and Corn

February 25, 2021Leave a Comment

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Corn and Cilantro Cauliflower Rice ~ An easy low-carb dish that is light, flavorful, and ready to serve in 15 minutes or less! via @thiswifecooks

Cauliflower Rice ~

This easy low-carb dish is light, flavorful, and ready to serve in 15 minutes or less!

Corn and Cilantro Cauliflower Rice ~ An easy low-carb dish that is light, flavorful, and ready to serve in 15 minutes or less!

I like to serve cauliflower rice as a side with Mexican-style dishes such as fajitas, tacos, or enchiladas.

It would also pair well with grilled veggie burgers or kabobs!

Corn and Cilantro Cauliflower Rice ~ An easy low-carb dish that is light, flavorful, and ready to serve in 15 minutes or less!

This recipe is very quick and easy, especially if you use pre-riced cauliflower.

If riced cauliflower is not available, you can always cut a whole head of cauliflower into florets then pulse in a food processor until the cauliflower is the texture of rice.

Corn and Cilantro Cauliflower Rice ~ An easy low-carb dish that is light, flavorful, and ready to serve in 15 minutes or less!

Table of Contents

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  • Ingredients for Cauliflower Rice:
  • How to make this low-carb side dish:
  • Can I use frozen cauliflower rice?
  • Can I prepare cauliflower rice ahead of time?
  • If you like this recipe, you may also enjoy these rice side dish recipes:
  • Cauliflower Rice with Cilantro and Corn
    • Ingredients
    • Instructions
    • Nutrition

Ingredients for Cauliflower Rice:

  • olive oil
  • frozen corn
  • red onion
  • riced cauliflower
  • sea salt
  • ground black pepper
  • cilantro

How to make this low-carb side dish:

Cook the aromatics. Into a medium-size skillet over medium heat, add the olive oil. When the oil is hot, add corn and onion. Cook for about 3 minutes, until onion is softened and fragrant.

Add cauliflower and seasonings. Stir in riced cauliflower, salt, black pepper, and 2 tablespoons of water. Continue cooking for an additional 3-5 minutes, until vegetables are tender and water is cooked off.

Add cilantro. Remove from heat and stir in the cilantro. Adjust seasoning to taste and serve hot.

Enjoy!

Holly signature
Corn and Cilantro Cauliflower Rice ~ An easy low-carb dish that is light, flavorful, and ready to serve in 15 minutes or less!

Can I use frozen cauliflower rice?

Yes!

I have made this recipe with fresh cauliflower as well as frozen. It works both ways.

If you use frozen riced cauliflower, follow the recipe as written, omitting the 2 tablespoons of water.

Corn and Cilantro Cauliflower Rice ~ An easy low-carb dish that is light, flavorful, and ready to serve in 15 minutes or less!

Can I prepare cauliflower rice ahead of time?

Yes and no.

If you’re working with a whole head of cauliflower, you can absolutely rice it a day in advance or freeze it for a later date.

This dish is best served right away so I wouldn’t do any more advance prep than that.

If you like this recipe, you may also enjoy these rice side dish recipes:

Arroz Amarillo (Yellow Rice)

Corn and Green Chile Rice

Scallion Rice

Mexican Rice and Black Beans

Basmati Coconut Rice

Corn and Cilantro Cauliflower Rice ~ An easy low-carb dish that is light, flavorful, and ready to serve in 15 minutes or less!
Corn and Cilantro Cauliflower Rice ~ An easy low-carb dish that is light, flavorful, and ready to serve in 15 minutes or less!

Cauliflower Rice with Cilantro and Corn

An easy low-carb dish that is light, flavorful, and ready to serve in 15 minutes or less!
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American, Tex-Mex
Keyword: gluten free, healthy, low carb, side dish, vegan, vegetarian
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 15 minutes minutes
Servings: 6
Calories: 141kcal
Author: Holly Gray
Prevent your screen from going dark

Ingredients

  • 2 tablespoons olive oil
  • 2 1/2 cups frozen corn
  • 1/2 cup red onion diced
  • 4 cups riced cauliflower
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup cilantro chopped

Instructions

  • Into a medium-size skillet over medium heat, add the olive oil. When the oil is hot, add corn and onion. Cook for about 3 minutes, until onion is softened and fragrant.
  • Stir in riced cauliflower, salt, black pepper, and 2 tablespoons of water. Continue cooking for an additional 3-5 minutes, until vegetables are tender and water is cooked off.
  • Remove from heat and stir in the cilantro. Adjust seasoning to taste and serve hot.

Nutrition

Calories: 141kcal | Carbohydrates: 23g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Sodium: 134mg | Potassium: 549mg | Fiber: 4g | Sugar: 3g | Vitamin A: 93IU | Vitamin C: 58mg | Calcium: 31mg | Iron: 1mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
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Filed Under: Lunch & Dinner, Side Dishes, Vegan Tagged With: 30 minutes or less, gluten-free, healthy, quick and easy, side dish, vegan, vegetarien

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