Garlic Herb Cauliflower Rice

This easy herbed cauliflower rice is packed full of flavor, healthy, low-carb and quick to make. You can find the easy recipe as well as lots of tips for how to make cauliflower rice in your own kitchen below. Jump to the Garlic Herb Cauliflower Rice Recipe or read on to see our tips for making it.

This easy herbed cauliflower rice is packed full of flavor, healthy, low-carb and quick to make.

Why I Love Cauliflower Rice

I’ll be honest, my first attempt at cauliflower rice was a flop. I left the rice plain without any additional flavors. Neither of us were impressed. After that attempt it became clear that cauliflower rice needs help in the flavor department. So we put our heads together and came up with this herby riced cauliflower with garlic, lemon, and almonds. The herbs, garlic, and lemon add lots of flavor, while the almonds introduce a little extra texture. I just love it!

Here is a quick list sharing why I love this recipe so much:

  • It’s guilt-free! Riced cauliflower is a delicious healthy, low-carb side that goes with just about anything.
  • Cauliflower rice is a bit plain on it’s own, but after toasting it in a skillet with a touch of garlic butter, it tastes nutty and sweet.
  • The recipe is quick and easy to make. You can buy pre-made cauliflower rice at the store and you can make it yourself. (I’ve shared two easy ways below).
This easy herbed cauliflower rice is packed full of flavor, healthy, low-carb and quick to make.

How To Make Cauliflower Rice

If you cannot find pre-riced cauliflower at the store, don’t worry! Cauliflower rice is quick and simple to make yourself. We use two methods interchangeably in our own kitchen to make it.

The quickest method for making cauliflower rice is to use a food processor. Simply cut a head of cauliflower into large chunks and toss them into the bowl of your food processor. Then simply pulse until the cauliflower is processed into tiny bits.

How to Make Cauliflower Rice Using a Food Processor or Box Grater
I make cauliflower rice two ways: in a food processor or by grating cauliflower on a box grater.

If you don’t have a food processor or don’t feel like pulling it out of the cabinet, you can still make cauliflower rice! I use a box grater and grate florets along the side with the larger holes. The texture won’t be exactly the same as when you use a food processor, but it still does the trick.

Since it’s so simple to make, I like to make a double batch and scoop the extra cauliflower rice into freezer bags and store in the freezer. It lasts a month or more.

Making The Herby Cauliflower Rice

I prefer to cook cauliflower rice on the stovetop. You can roast it, but I like the texture you get when using a skillet on the stove. To make the herby cauliflower rice I follow these easy steps:

  1. Warm the garlic in melted butter in a wide skillet.
  2. Stir in the cauliflower rice and cook, stirring often, until the rice starts to turn tender and picks up a little color.
  3. Take the rice off of the heat, and then stir in lots of fresh herbs, toasted sliced almonds, fresh lemon juice, salt, and pepper.
How to Make Herby Cauliflower Rice -- Cauliflower can be bland by itself. In this recipe, we add lots of flavor with butter, garlic, fresh herbs, and toasted almonds.
Cauliflower can be bland by itself. In this recipe, we add lots of flavor with butter, garlic, fresh herbs, and toasted almonds.

More Easy Cauliflower Recipes

Garlic Herb Cauliflower Rice

  • PREP
  • COOK
  • TOTAL

Cauliflower rice is a versatile and healthy side dish. For the best tasting riced cauliflower, it needs help from other flavors. In this herby version, we kick up the flavor with butter, lots of fresh herbs, fresh lemon juice, and garlic. For some extra crunch and texture, I love stirring in some roasted sliced almonds. You can leave these out or substitute other nuts.

Makes 8 (1/2 cup) servings

You Will Need

1 medium head cauliflower or 16 ounces store-bought cauliflower rice

1/2 cup sliced almonds

2 tablespoons butter or substitute extra virgin olive oil

2 cloves garlic, minced

1/4 teaspoon fine sea salt

Freshly ground black pepper, to taste

3/4 cup chopped fresh herbs like parsley, dill, cilantro, and basil

1 tablespoon lemon juice or more to taste

Directions

  • Make Cauliflower Rice
  • To turn a head of cauliflower into rice, there are two options. Use a food processor or use a box grater.

    If using a food processor, cut the head of cauliflower into medium chunks and remove the core. Working in batches, add the cauliflower to the bowl of a food processor and pulse until the cauliflower is broken down into very small bits that resemble rice (see photo above).

    If using a box grater, cut the head of cauliflower into quarters and remove the core. Use the medium-sized holes to grate each quarter into small bits resembling rice.

    Optional step, for the best cauliflower rice, before cooking, transfer the riced cauliflower to a clean dish towel and press to remove excess moisture.

    • Make Herbed Cauliflower Rice
    • Add the almonds to a large skillet over medium heat. Stir the almonds around the pan until they are fragrant and lightly toasted, about 3 minutes. Keep a close eye on the nuts since they do toast quickly. Transfer the toasted almonds to a bowl and save for later.

      Return the skillet to the heat and add the butter. When the butter is melted and bubbling, stir in the garlic. Cook the garlic, stirring it around the pan, until fragrant, about 30 seconds.

      Add the cauliflower rice, salt, and a few grinds of black pepper. Cook, stirring every once and a while, until the cauliflower rice is crisp-tender and starts to turn light brown in places, 7 to 10 minutes.

      Take the skillet off of the heat, and then stir in the fresh herbs, lemon juice, and toasted almonds. Taste then adjust with additional salt, pepper or lemon juice.

Adam and Joanne's Tips

  • Leftovers should last, covered in the refrigerator, 3 to 5 days. Uncooked cauliflower rice can be stored in freezer bags and frozen 1 to 2 months.
  • Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

Nutrition Per Serving: Serving Size 1/2 cup / Calories 94 / Total Fat 6.5g / Saturated Fat 2.3g / Cholesterol 8.3g / Sodium 222.7mg / Carbohydrate 8g / Dietary Fiber 2.9g / Total Sugars 1.8g / Protein 3.4g
AUTHOR: Adam and Joanne Gallagher

Subscribe to Our Newsletter

Subscribe to our newsletter with easy, delicious, and fresh recipes and receive our eCookbook with 16 of our most loved recipes for free! Click Go to signup for free!

9 comments… Leave a Comment
  • Diane July 18, 2019, 3:41 pm

    I have to admit that I was a bit hesitant to do this… but had a whole head of cauliflower in my fridge that needed to be used up before it went bad. My hopes weren’t high. I was SO VERY WRONG !! Hubs is of asian decent and I didn’t think he would go for it… but again…. I was VERY wrong ! I added a small amount of mushrooms ( also needed to be used up ) as well as a small handful of red and green bell peppers very finely chopped. This is a recipe that I will be making regularly as it was a HUGE hit !!!

    Reply
  • Rita July 18, 2019, 2:58 pm

    This sounds/looks fantastic! Will make it for dinner tonight. For those who have a nut sensitivity, toasted sunflower seeds would be wonderful! Also, there’s an easier way of making the cauliflower “rice” than with a hand grater or possibly even a food processor. Just chunk the cauliflower in fair sized pieces, put in a blender, cover the cauliflower with water and blend on high speed for just a few seconds until it is desired size and pour into a fine mesh colander to drain. May take a couple of times for a large head of cauliflower. Clean up is a breeze….just rinse and drain blender! Fast and easy no mess like with hand grating. Can have it done in a matter of minutes!

    Reply
  • Barb Klabunde May 17, 2019, 4:02 pm

    Love the recipe. I needed other ways to make cauliflower and this is a great addition. I used fresh parsley and dill and had to leave the nuts out because of dietary restrictions. It is still delicious.

    Reply
  • Jennifer Glenn May 6, 2019, 9:43 pm

    Finally! A cauliflower rice recipe that tastes good. Actually…it tastes amazing! I did just as you suggested and put in 1/4 cup fresh basil, 1/4 cup fresh cilantro, and 1/4 fresh parsley as well as 1 t. of dry dill. OMG – so good. I think the lemon juice and the toasted almonds are the secret to this recipe’s success. Thank you so much for sharing. This will be a go-to fo us (my husband even loved it!)

    Reply
    • Adam May 7, 2019, 1:50 pm

      Hi Jennifer, We are thrilled you enjoyed the recipe so much. I love the lemon, too, and think the almonds give a nice crunch. Next time, I want to add pine nuts 🙂

      Reply
  • DiEtte April 28, 2019, 6:17 pm

    This is DELICIOUS!!! Thank you!

    Reply
    • Joanne May 2, 2019, 1:21 pm

      We are so happy you enjoyed it!

      Reply
  • Elizabeth Sahely April 26, 2019, 7:29 pm

    Love your recipes

    Reply
    • Joanne May 2, 2019, 1:21 pm

      Thanks so much! We are so happy you have found us 🙂

      Reply

Leave a Comment Below:

All comments are moderated before appearing on the site. Thank you so much for waiting. First time commenting? Please review our Comment Guidelines. By submitting your comment, you are agreeing to our Privacy Policy.

* Required fields (Email address will not be published)

Did you make it? How was it?:

 

Previous Post: Next Post: