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

Easy herbed cauliflower rice made in a skillet

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!

Herbed cauliflower rice in a skillet

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).

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:

  • Make cauliflower rice using a food processor (the quickest method)
  • Use a hand grater to make cauliflower rice (simple and still pretty quick)

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.
Adding herbs and toasted almonds to cauliflower rice
Cauliflower can be bland by itself. In this recipe, we add lots of flavor with butter, garlic, fresh herbs, and toasted almonds.

Frequently Asked Questions

Is cauliflower rice healthy?

Absolutely! Cauliflower is low in calories, high in fiber, and rich in many nutrients. It’s become pretty darn popular recently and we’re happy about that! Since cauliflower doesn’t have an overpowering flavor, you can adapt it to lots of different cuisines. In the case of this cauliflower rice recipe, we add lots of herbs for unbelievable flavor. This recipe is gluten-free, keto friendly, low-carb, and if you substitute the butter for olive oil, is vegan and plant-based.

How long does cauliflower rice last?

As written, this cooked cauliflower rice lasts up to 2 days in the fridge.

Can I prepare cauliflower rice ahead of time?

Yes! You can prep the cauliflower well in advance and then cook it another day. After ricing the cauliflower, transfer the rice crumbles to a food-safe container and refrigerate up to four days or freeze a month or more.

More Healthy 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

Watch Us Make the Recipe

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

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31 comments… Leave a Comment
  • ahp November 1, 2021, 3:42 am

    Fantastic! Only had frozen cauliflower rice so I dried it out in the oven for a bit first to remove moisture (not sure if this was necessary but I was afraid it might be too watery straight from the freezer). Worked really well and we loved the flavor with fresh herbs. Thanks! Definitely making again.

    Reply
  • Sally August 3, 2021, 11:33 am

    First time I made it and it was a hit. Directions are easy to follow and checking out various links, looks like more to try.

    Reply
  • Susan May 12, 2021, 3:14 pm

    Great recipe. It was our first time trying riced cauliflower we bought a packaged of riced cauliflower and were not sure how to prepare it. I used fresh cilantro, basil and dill from our garden. Skipped the almonds. It was delicious. I tasted the plain riced cauliflower and it definitely needed something as I found it a little bitter/sour. Luckily that was after I had tried this recipe. Will be making this again.

    Reply
  • Chrismar May 3, 2021, 12:59 am

    I made this tonight and it was so good. I had thyme, chives, parsley and cilantro. I will have some basil next time. I can imagine how good it would be. I will add some diced onion and a little chicken stock. I made the recipe exactly as written the first time I make it then adjust it to what my family likes. I can bet this recipe with fresh green peas, maybe some leftover chicken, water chestnuts, and ginger would be wonderful. I will make this over and over again.

    Reply
  • Barbara Bruce May 1, 2021, 5:43 pm

    I love this recipe! I made it for friends yesterday and they both asked for the recipe. The flexibility is especially nice. I didn’t have all the herbs the first time I made it so used what I had on hand. Delicious!

    Reply
  • Kelly J April 4, 2021, 2:08 pm

    This was my first time making cauliflower rice. I’m SO glad that I found your recipe! It is AMAZING!! I didn’t have sliced or slivered almonds on hand. I wanted the crunch, so I threw a handful of whole almonds into the food processor. It worked well. I also added some asparagus that I had on hand. I didn’t measure the lemon juice (just squeezed fresh) and thought that I had added too much at first, but it was SO fresh and delicious!! Thank you for this awesome recipe!! I will make it over and over. 😊

    Reply
  • lisa March 28, 2021, 6:49 pm

    This is wonderful!! I just found this recipe this morning and decided to try it. I used my food processer to grate the cauliflower. I put the chopped garlic in, then the “rice” I cooked on a med high heat for about 15 min. Mine has a sweet taste to it. Thank you for the recipe. TRY IT

    Reply
  • LadyeChristina February 25, 2021, 7:39 pm

    Delicious! I read the comments before making this as a side with parmesan chicken breasts, and I too had no fresh herbs, so I used herbes de provance like your other reader. The almonds, lemon and garlic also made this a flavorful side dish. I had made cauliflower rice out of an entire head (with a bit of carrot thrown in) for cauliflower fried rice a couple of nights ago,and didn’t know what to do with the extra. You not only solved that problem but also gave me a great – and quick – veg dish for the future.

    Reply
  • Bea February 22, 2021, 7:00 am

    Absolutely incredible! Congratulations on a fantastic blog full of scrumptious recipes. Easy to make, lots of advice and measures in grams! Just love it!

    Reply
  • Simon February 18, 2021, 9:13 pm

    I made this as a side dish with some garlic butter chicken tonight – mostly for my wife who is eating low carb. I’m not usually a big cauliflower fan but this dish was AMAZING. I used almond slivers instead of slices because that’s what we had on hand and I believe that made it even better – good crunch. Used 3:2:1 ratio of cilantro, parsley, and basil (dried, unfortunately, but no complaints). This will definitely be a new go-to!

    Reply
  • Linda Lee Hall December 13, 2020, 7:31 pm

    I steamed some riced cauliflower and was stuck, not knowing what exactly, to do with it. I Googled riced cauliflower recipes and saw just the Google snippet about herbs, lemon, and almonds. So that’s exactly what I did, I threw a mix of Provence herbs, a splash of lemon juice, and toasted slivered almonds that I had on hand. OH my word, it was delicious. This recipe is a keeper for sure, even my husband loved it. Thanks, and especially thanks for a Google/SEO snippet that was so detailed! You saved my dinner tonight.

    Reply
  • Sydney December 12, 2020, 4:32 pm

    This was the best thing I have ever made in my life!! It tastes like heaven on earth! I didn’t add the almonds because of an allergy and it still turned out so good. This is now my favorite thing to make (easy and it tastes good)!

    Reply

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