Whole 30 Jalapeño Lime Cauliflower Rice


Whole 30 day 3 is here! While I definitely thought Round 2 of this whole thing would be a whole lot easier, the fact that I was sitting at my desk at 11:00am already starving shows that I was not as prepared as I should have been. 


Thankfully, day 1 ended with my favorite Whole 30 crock pot carnitas in a bowl with all the best burrito ingredients. If my first go-around at Whole 30 last year taught my anything, it was that I do not like plain cauliflower rice. Last year I tried to put all my favorite foods over top  of it, but it just wasn’t working for me.


This time, I got smart and decided to dress up the cauliflower. This sauce is one that I’ve made before to top enchiladas and sweet potato egg cups, and with some slight adjustments to keep it dairy-free, it worked out perfectly for bringing this cauliflower rice to life. Paired with the flavorful carnitas and all the best burrito ingredients - veggies, salsa, cilantro, guac - it was a hearty bowl delicious enough to not day dream of my missed rice base.


Whole 30 Jalapeño Lime Cauliflower Rice


6 bowls

Prep Time

10 minutes


  • 2 Tbs. olive oil

  • 4 c. riced cauliflower (either fresh or frozen)

  • 2 limes

  • 1 jalapeño, diced

  • 1 c. fresh cilantro

  • 1 avocado

  • salt and pepper to taste


  1. In a large skillet, heat your olive oil. Add your riced cauliflower, breaking up any large chunks with a spoon if necessary. Season with desired salt and pepper, and continue to cook for 5 minutes.

  2. In your food processor or blender, add the juice from your limes, the cilantro, avocado, jalapeño, and desired salt and pepper. Blend until a smooth consistency forms.*

  3. Remove the cauliflower from the stove and pour the cilantro lime mixture over top, mixing until fully incorporated. Serve immediately topped with your favorite taco/burrito bowl ingredients.

*If a thinner consistency is desired, add water 1 Tbs. at a time and blend.