Super healthy and low in calories, this Cauliflower ‘Rice’ with Pesto is a vibrant side dish bursting with basil, spinach, garlic, lemon and Parmesan flavours.
Cauliflower on its own is very bland. Adding a fresh bold pesto turns it into a flavourful and pretty side dish that goes perfectly with fish or any protein for that matter. If you like pesto, you will like this dish. I use a processor to rice the cauliflower, but you can also grate it with a large box grater.
- The pesto can be made a day or two ahead. In fact, you can ‘rice’ the cauliflower ahead of time as well and store it in a sealed bag or container for a few days or even in the freezer (I just learned) for up to 6 months. If you make both parts ahead, the whole dish will only take about 10 minutes to pull together.
- I used a spinach-basil pesto, but any kind of pesto you like will work. Variations of this pesto can be found on many sites including NYT Cooking, AllRecipes and Epicurious. Feel free to add pine nuts or walnuts if you like (optional in the recipe below).
- You can use leftover rice instead of cauliflower.
- Buy a fresh prepared pesto at your local market or store instead of making it from scratch (although it’s pretty easy!)
Here’s another cauliflower ‘rice’ side dish you might like: