Seasoned Cauliflower Rice With Lemon and Herbs
Light, fluffy seasoned cauliflower rice with lemon and herbs is a delicious, quick and healthy side dish with WAY less calories, carbs and cooking time than traditional sides.
Servings (change as needed): 4 (one cup portions)
Ingredients
- 2 tablespoon butter or olive oil
- 2 pounds cauliflower (1 medium) Note 1 this will make ~ 5 1/2 cups riced cauliflower
- 1 cup chopped fresh herbs Note 2 any combination of chives, parsley, basil, cilantro, dill, green onion
- 1 lemon zest plus 2 tbsp lemon juice
- 1 tablespoon butter (optional)
- 1 teaspoon kosher salt or to taste
- 1/2 teaspoon ground black pepper or to taste
Instructions
- RICE CAULIFLOWER (and BUTTERNUT SQUASH if using): Wash cauliflower and pat dry well. Cut into 2 inch/5 cm chunks. You will need to process cauliflower (and squash) in 2-3 batches. Place chunks in bowl with regular chopping blade. Pulse until cauliflower is small rice size. Repeat until all cauliflower (and butternut squash) is riced. Note 3. If riced cauliflower feels moist, pat dry with paper towels to remove as much water as possible. I almost never have to do this.
- COOK CAULIFLOWER/SQUASH RICE: Heat butter or oil in large skillet to medium heat. Add cauliflower (and squash) 'rice'. Stir for 1 minute. Cover and cook for 4 minutes, stirring occasionally, or until veggies are tender but not mushy.
- FINISH 'RICE': Add herbs, lemon zest, lemon juice, salt, pepper and butter (if using). Stir to combine well for 1 minute. Taste and adjust seasonings to your liking. Serve immediately. Drizzle a topping of your choice if desired. Note 4.
Notes
- For a combo of cauliflower and butternut squash 'rice': For great color and additional fiber, vitamin A and C, you can replace 1/2 lb/230 kg of the cauliflower with 1/2 lb/230 kg (~2 cups) peeled cubed butternut squash. Rice it in food processor as you would the cauliflower.
- Variations: Instead of squash, try peas, corn, matchstick carrots, finely diced bell peppers or chopped baby spinach
- Herbs: Fresh is best, but dried will work well. Or partly fresh, partly dried. Figure about 1/3 the amount of dried herbs to replace fresh. Add, taste, then add some more to achieve the seasoning you like. Frozen herb cubes are an excellent substitution here. Typically 1 cube = 1 teaspoon fresh. Chop the herbs in a food processor or by hand.
- If you don't have a processor: use a box cheese grater. Grate large chunks of cauliflower on medium holes of the grater.
- Toppings: Serve the cauliflower rice as you would any rice or drizzle on a topping such as: spicy sweet chili sauce; chopped tomatoes, olive oil and olives; toasted chopped nuts; peanut sauce.
- Make Ahead:
- Uncooked riced cauliflower can be frozen for up to a month in a sealed ziploc or container. (Don't rice it and keep it in the fridge - it gets funky).
- Cooked cauliflower can be kept in the fridge in a sealed container for 2-3 days. It doesn't freeze well once cooked.
Calories: 132kcal | Carbohydrates: 15g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 659mg | Potassium: 798mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1264IU | Vitamin C: 144mg | Calcium: 78mg | Iron: 2mg