This easy lemon cauliflower rice is a light, flavorful side dish made with fresh herbs, lemon zest, and toasted almonds. A quick and healthy gluten-free side perfect for spring and summer meals!
Looking for a light, flavorful side dish that comes together in minutes? This lemon cauliflower rice is filled with fresh herbs, bright citrus, and a touch of crunch from toasted almonds—perfect for spring and summer meals.
Why You’ll Love This Lemon Herb Cauliflower Rice
Cauliflower rice has become a pantry and freezer staple for a reason—it’s quick, versatile, and makes an excellent low-carb or grain-free alternative to traditional rice. But this isn’t just another plain cauliflower rice recipe.
This lemon herb cauliflower rice is infused with the flavors of fresh parsley, mint, and dill, plus zesty lemon juice and zest. The result? A light and fluffy side that feels elevated without any extra fuss.
Why Cauliflower Rice?
Cauliflower rice is naturally low in carbs and calories. It’s a great choice for keto, paleo, Whole30, and gluten-free diets—and it’s just as delicious as traditional rice when flavored well.
Ingredients You’ll Need
Full ingredient list and instructions are in the recipe card at the bottom of the post.
- Olive Oil – For sautéing and adding richness.
- Cauliflower Rice – Store-bought or homemade (just pulse a head of cauliflower in the food processor until finely chopped).
- Fresh Herbs – A mix of parsley, dill, and mint brings springtime freshness. Swap in basil, cilantro, or chives based on what’s in season.
- Lemon – We’re using both the zest and juice to maximize that citrusy brightness.
- Frozen Peas – Quick to thaw and add a pop of color and sweetness. Asparagus or green beans would also work beautifully.
- Toasted Sliced Almonds – For a subtle crunch and nutty contrast.
How to Make Lemon Cauliflower Rice
This recipe comes together in less than 15 minutes and uses just one pan. Here’s how:
- Sauté the Cauliflower Rice - Heat olive oil in a large skillet over medium heat. Add the cauliflower rice and sauté, stirring often, until it becomes tender and fluffy. Avoid browning the rice; you want it soft but still light and vibrant.
- Add Peas - Stir in the frozen peas and cook for another 1–2 minutes, just until heated through.
- Finish with Flavor - Remove from heat and stir in the chopped herbs and lemon zest. Sprinkle with toasted sliced almonds for crunch.
- Serve and Enjoy - Serve warm or at room temperature, with lemon wedges on the side for squeezing. This dish pairs well with just about everything and can even be made a day ahead.
Tips and Variations
- Change the herbs: Use whatever’s in your garden—basil or cilantro would also work beautifully.
- Add cheese: A sprinkle of crumbled feta or goat cheese adds a creamy, tangy element.
This easy lemon cauliflower rice is one of those dishes you’ll keep coming back to—it’s fresh, flavorful, and takes almost no time to make. Whether you’re meal prepping for the week or putting together a last-minute dinner, this bright and herby side has you covered.
Don’t forget to pin or save this recipe for later—and tag me if you make it! I’d love to see your version. 🍋🌿
More Cauliflower Rice Recipes:
Lemon Cauliflower Rice
Filled with fresh flavors like lemon, parsley and mint, this lemon cauliflower rice is an easy side that’s ready in minutes.
Ingredients
- 16 ounces riced cauliflower (fresh or frozen) or about 1 medium head of cauliflower
- ¼ cup/30g sliced almonds
- 3 scallions, finely chopped (white and green parts separated)
- 1 Tablespoon/15ml extra-virgin olive oil
- ½ teaspoon fine sea salt
- ½ cup/85g frozen petite peas
- ¼ cup finely chopped parsley
- 1 Tablespoon finely chopped mint leaves
- The zest of 1 small lemon
- Lemon wedges for serving
Instructions
- If using a head of cauliflower, break into florets and pulse in a food processor in batches until you have rice sized pieces. Using a clean dish towel, place rice in center of towel and wring out any excess moisture.
- Toast the almonds in a small skillet over medium heat stirring continuously until lightly golden (about 1-2 minutes). Set aside.
- Heat the olive oil in a large skillet over medium-low heat. Add the scallion whites and cook until soft and fragrant (about 2 minutes).
- Add the riced cauliflower and salt and stir to combine. Cook, stirring occasionally, until most of the moisture has evaporated (4-5 minutes).
- Add the frozen peas and continue to cook until warmed through and rice is fluffy but not browned.
- Remove cauliflower rice from the heat and stir in reserved scallion greens, parsley, mint and lemon zest.
- Transfer to serving dish, top with toasted almonds and serve with lemon wedges on the side.
Notes
variations:
Use other fresh herbs of choice such as dill or chives.
Use asparagus, green beans or quick cooking vegetables of choice instead of frozen peas.
storage:
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
dietary info:
Gluten-Free, Grain-Free, Vegetarian, Vegan, Paleo, Dairy-Free, Egg-Free, No Refined Sugar
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 140Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 292mgCarbohydrates: 15gFiber: 7gSugar: 6gProtein: 6g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.
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