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Grilled cilantro-lime pork chops with Spanish cauliflower “rice

Get the grill fired up and the veggies going for these two recipes. They’re both super flavorful and pair well together. You’ll even find extra veggies hiding out in plain sight.

For a complete meal, these recipes for grilled cilantro-lime pork chops with Spanish cauliflower “rice” make a super-flavorful combo. For the cauliflower Spanish “rice” recipe, I swap out the rice and use cauliflower instead. With cauliflower having a texture similar to rice, this recipe will leave you with added veggies (and fewer carbs) for dinner.

Pork Cauliflower rice

The pork chops are marinated in lime juice, cilantro and a few other seasonings to give them a great citrusy flavor that pairs well with the cauliflower. These chops are perfect for the grill.

Spanish cauliflower “rice” recipe

Serves 4-6


  • 1 head cauliflower, leaves and stem trimmed, cut into florets
  • 2 tablespoons olive oil
  • 1 green bell pepper, seeds and membrane removed, diced small
  • 3 green onions, ends trimmed, cut into small pieces
  • 2 garlic cloves, minced
  • 1/2 cup vegetable broth
  • 3 ounces tomato paste
  • 3-4 ounces tomato sauce
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. Add the cauliflower florets to a food processor, and pulse until the cauliflower is about the size of rice.
  2. To a large skillet over medium heat, add the olive oil. When the oil is hot, add the green bell pepper, green onions and garlic. Cook for a few minutes, stirring occasionally.
  3. Add the cauliflower to the skillet, and toss to combine with the other vegetables.
  4. Add the vegetable broth, mix well, and reduce the heat to low.
  5. Add the tomato paste, tomato sauce, cumin, cayenne, salt and black pepper.
  6. Mix, and cook over low heat for 3 to 4 minutes.
  7. Remove from the heat, and serve warm with the pork chops.

Grilled cilantro-lime pork chops recipe

Serves 4


  • 4 boneless pork chops, about 1 inch thick
  • 1/4 cup lime juice (about 2 medium limes)
  • 2 tablespoon olive oil
  • Zest from 1 lime
  • 3 tablespoons fresh chopped cilantro
  • 2 garlic cloves, minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. Mix together the lime juice, zest, olive oil, cilantro, garlic, chili powder, salt and pepper. Place the pork chops into a baking dish, and pour the mixture over the tops.
  2. Cover, and store in the refrigerator for 30 to 45 minutes.
  3. Lightly oil the grill before turning it on. Heat the grill to medium-high heat.
  4. Remove the pork chops from the marinade (and discard it). When the grill is hot, place the pork chops on the grill, and close the lid. Cook for about 3 minutes, rotate the chops about 45 degrees (without flipping), and cook for about 2 more minutes.
  5. Flip the chops, and cook the same as above. When finished cooking, the internal temperature of the chops should be 145 degrees F, as measured with a meat thermometer.
  6. When done, remove the pork chops from the grill, and let them rest for 3 to 5 minutes.
  7. Squeeze a bit of lime juice over the tops of the chops, and garnish with chopped cilantro.
  8. Serve warm with the Spanish cauliflower “rice.”

More grilling and vegetable recipes

Tropical shrimp kebabs with spicy fruit salsa
Grilled chipotle-orange chicken salad
Quinoa and veggie stir-fry

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