Best Cauliflower Rice We've Made
- PREP 10min
- COOK 10min
- TOTAL 20min
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.
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
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 breaks down into tiny bits that resemble rice.
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.
For 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
Add 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.
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 occasionally, until the cauliflower rice is crisp-tender and starts to turn light brown in places, 7 to 10 minutes.
Take 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.