This Lemon Garlic Cauliflower Rice is a delicious low carb alternative to rice. It’s gluten-free, vegetarian, and full of fresh lemon flavor, basil, garlic, and parmesan.
I have to be honest…I had my doubts about cauliflower rice. BUT it seemed like others were having major success so I decided to give it a go.
You guys. Let me tell you. After I tasted this lemon garlic cauliflower rice, I finally understood the fad. It’s the perfect low carb, naturally gluten-free, vegetarian side dish that’s so full of flavor!
This lemon garlic cauliflower rice is so simple and so good!
- Cauliflower – you can make your own or buy already “riced” cauliflower at the store.
- Garlic – adds a subtle nuttiness and flavor kick.
- Lemon Juice – gives the rice a bright, citrusy flavor.
- Parmesan – adds a slightly salty and nutty flavor.
- Basil – I highly recommend using fresh basil. It adds a freshness that just isn’t quite achieved my dried basil.
- Salt – brings out other flavors.
How to make
The best part of making cauliflower rice vs actual rice is you really cannot mess this up. It’s so simple!
- Break cauliflower into large florets, pull any leaves off, dry really well with paper towels, then place into your food processor.
- Pulse until the cauliflower looks like rice or quinoa.
- Heat one tablespoon of oil over medium heat then add in riced cauliflower. Cook until the desired texture has been reached. In the last 30-60 seconds of cook time.
- Stir in minced garlic. Lower the heat and add in parmesan, lemon juice, basil, and salt. Stir until the parmesan has melted and serve immediately!
How to “rice” cauliflower?
Turning a whole head of cauliflower into is actually super simple!
- Cut the cauliflower head into florets. Toss the core, stem, and any leaves.
- Place the florets into your food processor and pulse until it resembles rice of quinoa.
How to flavor cauliflower rice
Although the “riced” cauliflower does look like rice, it tastes like cauliflower…but trust me, you add enough seasonings and flavors, you won’t know the difference!
This lemon garlic cauliflower rice is the perfect example! Tangy lemon, fresh basil, nutty garlic, salty parmesan, the perfect versatile “rice” dish!
Looking for other cauliflower rice flavors? Check out my cauliflower fried rice or my taco cauliflower rice skillet!
Is cauliflower rice good for you?
Totally! Cauliflower rice is literally just cauliflower which has tons of health benefits.
It’s high in fiber, antioxidants, B-vitamins, and other nutrients. It is also said to aid in bone strength, cardiovascular health, and cancer prevention.
How to serve lemon garlic cauliflower rice
This lemon garlic cauliflower rice is a simple, versatile, and delicious side dish! Here are some serving ideas!
How to store
Leftover lemon garlic cauliflower rice will last in an airtight container in the fridge for 3-5 days or in the freezer for 10-12 months.
To reheat, thaw in the fridge if frozen then warm on the stove or in the microwave before serving.
Lemon Garlic Cauliflower Rice
Equipment for this recipe
- 1 head cauliflower should make 4 cups "rice"
- 4 cloves garlic pressed or minced
- 1 1/2 tablespoons lemon juice
- 1/2 cup parmesan shredded
- 1 tablespoon Fresh basil finely chopped
- salt to taste
- Break cauliflower into large florets, rinse well. Make sure to pull the leaves off.
- Dry really really well with paper towels.
- Place 1/2 of the cauliflower florets into your food processor.
- Pulse until the cauliflower looks like rice or quinoa. Place the cauliflower into a large bowl and set aside.
- Repeat with remaining cauliflower. You should end up with about 4 cups of "rice".
- Heat 1 tablespoon olive oil over medium heat.
- Once hot, add in riced cauliflower. Cook for 5 minutes or until desired texture has been reached.
- In the last 30-60 seconds of cook time, stir in minced garlic.
- Lower the heat and stir in parmesan, lemon juice, basil, and salt, to taste. Stir until the parmesan has melted.
- Serve immediately!
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*Note: Nutrition information is estimated and varies based on products used.