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Cauliflower Rice

Cauliflower Rice

  • Yield: 4 servings
  • Prep Time: 10 minutes
  • Cooking Time: 15 minutes
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  • 1 large Head cauliflower, separated into 1 inch florets
  • 3 tbsp Olive oil
  • 1 medium Onion, finely diced
  • Kosher salt
  • 2 tbsp Fresh parsley leaves, finely chopped
  • Juice of 1/2 lemon


  1. Trim the cauliflower florets, cutting away as much stem as possible.
  2. Working in batches, add the florets to a food processor and pulse until the mixture resembles couscous.
  3. Heat the oil in a large skillet over medium-high heat.
  4. Add the onions and cook, stirring frequently, until they are golden brown at the edges and have softened, about 8 minutes.
  5. Add the cauliflower and 1 tsp salt and continue to cook, stirring frequently, until the cauliflower has softened, 3-5 minutes. Remove from the heat.
  6. Spoon the cauliflower into a large serving bowl, garnish with the parsley, sprinkle with the lemon juice and season to taste with salt.
  7. Serve warm.


Recipe adapted from