Of all the cauliflower rice recipes I’ve tried, this one with garlic and herbs is my favorite. See below for how to make cauliflower rice, and my favorite recipe for making it taste incredible.
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I find plain cauliflower rice bland, so this easy recipe is our attempt at making it delicious! We put our heads together and came up with this herby riced cauliflower with garlic, lemon, and almonds.
The herbs, garlic, and lemon add so much flavor, while the almonds introduce a little extra texture. I love it!
Key Ingredients
- Cauliflower: You can use store-bought cauliflower rice (fresh or frozen) or make your own. I’ve shared how to make cauliflower rice below.
- Butter: I love the flavor of butter in this recipe. You can substitute the butter with olive oil or use a plant-based butter.
- Garlic: I cook the garlic briefly in the hot butter before adding the cauliflower, and I love the toasty, garlicky flavor it adds.
- Almonds: Add texture to the cauliflower. You can leave them out or substitute them with other nuts and seeds.
- Fresh herbs: I love a combination of fresh herbs in this recipe and often reach for sliced green onions or chives, parsley, and dill.
- Lemon: A squeeze of fresh lemon juice just before serving makes a big difference in flavor.
How to Make Garlic Herb Cauliflower Rice
If you cannot find pre-riced cauliflower at the store, don’t worry! Cauliflower rice is quick and easy to make yourself. I’ve got 2 methods for you:
- Make cauliflower rice using a food processor (the fastest method)
- Use a hand grater to make cauliflower rice
The quickest method for making cauliflower rice is to use a food processor. Cut a head of cauliflower into large chunks and toss them into your food processor bowl. Then, pulse the cauliflower into tiny bits.
If you don’t have a food processor, you can still make cauliflower rice! I use a box grater and grate florets along the side with the larger holes. The texture isn’t exactly the same as when you use a food processor, but it still does the trick.
I cook the cauliflower rice in a skillet on the stovetop. You can roast it, but I like the texture you get when using a skillet. To make my favorite cauliflower rice recipe, you’ll melt butter in your skillet, stir in the cauliflower rice, and cook until it picks up a little color and becomes tender (7 to 10 minutes).
Then, before serving, take the skillet off the heat and stir in lots of fresh herbs, sliced almonds, lemon juice, salt, and pepper. So delicious!
Storing Cauliflower Rice
Cooked cauliflower rice lasts in an airtight container for 3 to 5 days in the fridge. You can prep the cauliflower rice well in advance and then cook it another day. After ricing your cauliflower, transfer the rice crumbles to a food-safe container and refrigerate for up to four days or freeze for up to 1 month.
More Cauliflower Recipes
- Easy Mashed Cauliflower
- Chimichurri Cauliflower Steaks
- Parmesan Lemon Roasted Cauliflower
- Baked Buffalo Cauliflower Wings
- Easy Roasted Cauliflower Soup
Best Cauliflower Rice We've Made
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Cauliflower rice is a versatile and healthy side dish, and this is my favorite way to cook it. We kick up the flavor with butter, fresh herbs, lemon juice, and garlic. I love stirring in roasted sliced almonds for extra crunch and texture. You can leave these out or substitute other nuts or seeds. This recipe is gluten-free, keto-friendly, low-carb, and if you substitute the butter for olive oil, it is vegan and plant-based.
Watch Us Make the Recipe
You Will Need
1 medium head cauliflower or 16 ounces cauliflower rice
1/2 cup sliced almonds
2 tablespoons butter
2 cloves garlic, minced
1/4 teaspoon fine sea salt
Fresh ground black pepper, to taste
3/4 cup chopped fresh herbs like green onion, chives, parsley, dill, cilantro, or basil
1 tablespoon lemon juice or more to taste
Directions
- How to Make Cauliflower Rice
1If 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 breaks down into tiny bits that resemble rice.
2If 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.
3For the best cauliflower rice, transfer the riced cauliflower to a clean dish towel and press to remove excess moisture before cooking.
- Make Garlic Herb Cauliflower Rice
1Add the almonds to a large skillet over medium heat. Stir them 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.
2Return 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.
3Add the cauliflower rice, salt, and a few grinds of black pepper. Cook, stirring occasionally, until the cauliflower rice is crisp-tender and starts to turn light brown in places, 7 to 10 minutes.
4Take the skillet off the heat and stir in the fresh herbs, lemon juice, and toasted almonds. Taste and adjust with additional salt, pepper, or lemon juice.
Adam and Joanne's Tips
- Frozen riced cauliflower: Add to the skillet still frozen.
- Leftovers should last in an airtight container in the refrigerator for 3 to 5 days.
- The nutrition facts provided below are estimates.
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I made this cauliflower rice tonight to serve with grilled salmon and it was delicious! Thank you Adam and Joanne. I have made several of your recipes in the past and they all have been fabulous.
Thanks for coming back and letting us know, Penny!
My wife loves this, but I am a texture as flavor person. I can’t deal with it, the flavor is good but I can’t deal with the texture. If you can deal with the texture the flavor is awesome. My wife is on a low carb diet and this recipe checks all the boxes for her.
Great recipe! My first time making cauliflower “rice” and I’m amazed at how easy it is! I added finely chopped shallots and used fresh basil, since that was in my kitchen. Also, no nuts,but only because I didn’t have any. Served with grilled shrimp and simple arugula salad with parm and EVOO. Husband raved, and so did I!
I gotta say this is the best veg recipe I have ever attempted! Im not a fan of veggies at all, they dont taste good usually no matter how you make them. I have made this 3 times in a little more than a week its so good and I made it in varying different ways its so versatile. Ive shared it and my friend loved it as well. I’ll be going thru the rest of your recipes to see if I can make any other veggies taste so good I actually want to make it over and over. THANK YOU!!!!!!