Filled with fresh flavors like lemon, parsley and mint, this lemon cauliflower rice is an easy side that’s ready in minutes.
Whether you’re looking for a simple side for a weeknight dinner or an elegant accompaniment to a special meal, cauliflower rice is always up to the job. Easy to make and endlessly versatile, it’s the ideal side to have in your repertoire. Simple, fluffy and made in a matter of minutes, it’s the perfect base for whatever flavors you throw its way, and at the moment for me, that means lots of fresh herbs and lemon.
This lemon cauliflower rice is my side of choice during the spring and summer months; filled with bright, fresh flavors like lemon, parsley and mint, it’s everything I’ve been craving as we finally emerge from winter. It’s a step up from plain cauliflower rice, but just as easy to make. Just a few simple ingredients transform ordinary cauliflower rice into a brightly flavorful dish making it a fresh addition to any meal.
Cauliflower rice is everywhere these days, and with good reason as it makes an exceptionally good grain-free replacement for rice. When cooked in a skillet it remains firm but tender like rice and has a similar fluffy texture, but unlike rice it only take minutes to make.
Ingredient Notes:
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Olive Oil – For sautéing the rice.
- Cauliflower Rice - These days I usually buy pre-riced cauliflower (fresh or frozen) at the store since it so easy to find but you can just as easily make your own at home in the food processor with a head of cauliflower.
- Fresh Herbs – I like a combination of scallions, parsley and mint for a spring-like flavor but feel free to substitute your favorite herbs depending on what’s in season.
- Lemon – We’ll be using both the zest and the juice for maximum lemony goodness.
- Peas – Frozen peas make an easy addition for a little extra green, but asparagus would work just as nicely.
- Toasted Sliced Almonds – A handful of toasted sliced almonds bring a nice nutty crunch to the mix.
How to Make Lemon Cauliflower Rice:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
- You’ll start by sautéing the the whites of the scallions and cauliflower rice in a bit of olive oil until tender. The rice should be tender and fluffy but not browned so keep an eye on the heat and stir continuously while it cooks. Towards the end you’ll add in the frozen peas just long enough to reheat them.
- When the rice and peas are ready you simply stir in the freshly chopped herbs, lemon zest and toasted sliced almonds
- Serve warm or at room temperature with lemon wedges for squeezing alongside.
And that is all there is to this simple spring side!
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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