Simple Lemon Parsley Cauliflower Rice
LOVE this easy to make Simple Lemon Parsley Cauliflower Rice!! Add some roasted salmon or grilled chicken on top and you have a wholesome, flavorful, and delicious gluten free meal!
I’m a huge fan of cauliflower rice as a healthy, easy, no-fuss side dish. I will be honest, though, it’s definitely not the same as a bowl of fluffy, steaming “real” rice. But if you’re looking to lower your calories, carbs and/or increase your veggie intake, you might just become a fan of cauliflower rice too.
TIP FOR MAKING SIMPLE LEMON PARSLEY CAULIFLOWER RICE:
Nowadays, many supermarkets carry cauliflower already chopped into a “rice” consistency. You can typically find it in the chopped veggies section in the produce department of your local grocery store. You can also usually find frozen cauliflower rice in the frozen veggies department. It may be a little more expensive than the actual cauliflower head, but it’s worth the price because it’s way less mess and such a time saver. But you can also make your own with the help of a food processor. See the instructions below.
HOW TO “RICE” CAULIFLOWER FOR LEMON PARSLEY CAULIFLOWER RICE:
- Start by cutting a medium cauliflower head into florets, discarding the core and stem sections.
- Now, there are two ways to “rice” the cauliflower. You can grate your cauliflower florets or you can process them in a food processor. Obviously, the food processor (<- the one I have and love) is the easier choice. Break the florets into smaller pieces, then put half of them in the large bowl of a food processor and pulse until finely chopped, then dump the rice out and pulse the remaining florets. Be careful not to pulse too long – you don’t want your cauliflower “rice” to become mushy cauliflower.
- Now it’s time to cook your cauliflower rice! (You can eat it raw too.) Heat a large skillet over medium-high heat and swirl around about a tablespoon of oil to coat the bottom (grapeseed, avocado and olive oil work well). Once the oil has heated, add the rice and cook it for about 5 minutes, or until it’s softened and just beginning to turn golden brown. Season with salt and pepper to taste.
This makes for a really beautiful and flavorful side dish! Throw some roasted salmon or grilled chicken on top and you have the easiest weeknight meal! It’s also a great addition to your salad. For a low-carb option, you can even use it to replace quinoa. Enjoy!
TRY OTHER FAVORITE CAULIFLOWER RICE DISHES:
Low Carb Mexican Cauliflower Rice from My Food Story
Cilantro Lime Cauliflower Rice from House of Yumm
An easy, healthy, tasty side dish that combines perfectly with so many options!
- 1 medium-to-large head cauliflower or 16 ounces store-bought cauliflower rice
- 1 tablespoon extra-virgin olive oil (avocado or grapeseed oil work too)
- 3 large cloves garlic, minced
- 1/2 teaspoon salt
- Pinch of red pepper flakes (omit if sensitive to spice)
- ½ cup chopped fresh flat-leaf parsley
- 1 tablespoon lemon juice (about 1 lemon, juiced)
- Freshly ground black pepper, to taste
- If you’re using a head of cauliflower, cut it into medium chunks and discard the stem parts and core. Working in batches, pulse the floret chunks in a food processor until they’re broken into tiny pieces, just bigger than couscous. A grater can also be used.
- Heat a large skillet over medium to high heat and add the olive oil and garlic. Cook while stirring until the garlic is fragrant, about 10 to 20 seconds. Add the cauliflower rice, salt, and red pepper flakes and stir to combine. Cook, stirring just every minute or so, until the cauliflower rice is hot and turning golden in places, about 5 to 10 minutes.
- Remove the skillet from the heat. Stir in the parsley and lemon juice. Season to taste with salt and pepper, and serve warm.