Cilantro Lime Cauli Rice Burrito Bowl

There's a lot going on in this's really just a fancy way of saying "make Chipotle at home." Who doesn't LOVE Chipotle?? It is absolutely my favorite restaurant. Sure it's one of a kind, but that doesn't mean you can't try your luck at merely attempting to make a Chipotle copy cat dish in the comfort of your own home!

When I go to Chipotle (lucky me - there's one right across from my house), I typically get a burrito bowl but replace the rice with lettuce. In this case, I really wanted rice. Their cilantro lime rice used to make it's way into all my pre-paleo Chipotle orders, and though I don't miss it too terribly, I thought there MUST be a way to get a Mexican rice fix on without compromising my caveman commitment. The obvious answer: cauliflower rice. 

I've made thousands of Asian inspired dishes using cauliflower fried rice, but never thought to use it in any other way. So, I put on my sombrero thinking cap and BOOM! Cauliflower rice...smothered in butter, lime juice and fresh cilantro. Dress it up in fajita veggies, seasoned ground beef, salsa and....duh...GUAC. Arguably the best part here is that you don't have to spend $1.50 for a scoop of guac...though I always happily agree to the upcharge in the restaurant. I don't even know why they always ask. Before they can even finish asking "Guac is $1.50 - is that ok?" I impatiently interrupt and say "YES IT'S FINE" as though it's the stupidest question they could ever ask. 


For the Burrito Bowl

  • 2 tbsp olive oil
  • 1 clove garlic, minced
  • 1 bell pepper, sliced
  • 1/2 red onion, sliced
  • 1 lb ground beef
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne
  • Salt and pepper to taste
  • Salsa (most grocers carry clean, sugar-free salsas)


For the Rice

  • 1 head of cauliflower
  • 2 tbsp grass-fed butter or ghee
  • 1 clove garlic, minced
  • 1/2 tsp sea salt
  • 2-3 tbsp lime juice (depending on taste preference)
  • 1/3 cup fresh cilantro, chopped

For the Guacamole

  • 1 avocado
  • Juice of 1 lime
  • Salt to taste


  1. In a large skillet, warm olive oil and garlic on medium heat. When garlic becomes fragrant (about 2 minutes), add peppers and onions.
  2. Saute veggies for about 3 minutes, then add ground beef. Break up beef with a spoon as it cooks. When the beef is almost done, add cumin, paprika, garlic powder, cayenne, salt and pepper. Taste test when the beef is cooked through to your preference and add more of whatever ingredients you'd like.
  3. While beef mixture is cooking, cut your cauliflower head into florets. Place florets in your food processor or high speed blender and pulse until you get a rice-like consistency (be careful not to blend for so long that it becomes a puree). 
  4. In another large skillet, heat butter on medium/high heat and add garlic. When garlic becomes fragrant, add riced cauliflower to the skillet and let "fry" for about 5 minutes, stirring occasionally. 
  5. Add lime juice and cilantro to the skillet, stir to combine flavors and remove from heat. 
  6. For the guacamole, pit the avocado and remove the "meat" into a small mixing bowl. Add lime juice and salt and mash until you get a desired consistency (I like mine chunky).
  7. Scoop rice into a bowl, followed by the beef mixture. Top with however much guac and salsa you'd like and dig in!

Servings: 3-4