This easy herb cauliflower rice is packed with flavor, healthy, low carb, and quick to make. Below is the easy recipe as well as many tips on how to make cauliflower rice in your own kitchen.
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Related: We love this Cilantro Lime Rice.
Why I Love Cauliflower Rice
To be honest, my first attempt at cauliflower rice was a flop. I left the rice with no added flavors. Neither of us were impressed. After this try, it became clear that cauliflower rice needs help when it comes to flavor. So we put our heads together and came up with this Herbed Cauliflower Rice with Garlic, Lemon, and Almonds. The herbs, garlic, and lemon add lots of flavor, while the almonds add a little more texture. I just love it!
Here’s a short list of why I love this recipe so much:
- It’s guilt free! Rice cauliflower is a delicious, healthy, low-carb side dish that goes with almost anything.
- Cauliflower rice is a bit plain on its own, but after it’s toasted in a pan with a little garlic butter, it tastes nutty and sweet.
- The recipe is quick and easy to prepare. You can buy ready-made cauliflower rice at the store or you can prepare it yourself. (I’ve presented two simple ways below).
How to make cauliflower rice
If you can’t find pre-grated cauliflower at the store, don’t worry! Cauliflower rice is quick and easy to prepare at home. In our own kitchen, we alternately use two methods to prepare it:
- Make Cauliflower Rice in a Food Processor (The Fastest Method)
- Make Cauliflower Rice with a Hand Grater (Easy, Yet Pretty Quick)
The fastest way to prepare cauliflower rice is to use a food processor. Simply chop a head of cauliflower into large chunks and toss them into the bowl of your food processor. Then simply chop until the cauliflower is broken up into tiny pieces.
If you don’t have a food processor or don’t feel like pulling it out of the closet, you can still make cauliflower rice! I use a kitchen grater and grate the florets along the side with the larger holes. While the consistency won’t be quite the same as when using a food processor, it still works.
Since it’s so easy to make, I like to double the batch, scoop the excess cauliflower rice into freezer bags, and store in the freezer. It lasts a month or more.
Prepare the herb cauliflower rice
My favorite way to cook cauliflower rice is on the stove. You can toast it, but I like the texture you get when using a skillet on the stovetop. To prepare the herbed cauliflower rice, I follow these simple steps:
- Heat the garlic in melted butter in a wide pan.
- Add the cauliflower rice and cook, stirring frequently, until the rice becomes tender and takes on some color.
- Remove the rice from the heat, then stir in plenty of fresh herbs, toasted slivered almonds, fresh lemon juice, salt and pepper.
frequently asked Questions
Is Cauliflower Rice Healthy?
Absolutely! Cauliflower is low in calories, high in fiber and rich in many nutrients. It’s been enjoying a lot of popularity lately and we’re excited about that! Because cauliflower doesn’t have an overpowering flavor, you can adapt it to many different cuisines. In this Cauliflower Rice recipe, we add lots of herbs for incredible flavor. This recipe is gluten-free, keto-friendly, low-carb, and, if you substitute butter for olive oil, vegan and plant-based.
How long does cauliflower rice keep?
As written, this cooked cauliflower rice can be kept in the refrigerator for up to 2 days.
Can I prepare cauliflower rice in advance?
Yes! You can prepare the cauliflower ahead of time and then cook it another day. After shredding the cauliflower, transfer the rice crumbs to a food-safe container and refrigerate for up to four days, or freeze for a month or more.
More healthier cauliflower recipes
Garlic Herb Cauliflower Rice
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PREPARATION
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COOK
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Cauliflower rice is a versatile and healthy side dish. For the shredded cauliflower to taste its best, it needs the help of other flavors. In this herb variant we enhance the flavor with butter, lots of fresh herbs, fresh lemon juice and garlic. I like to stir in a few toasted flaked almonds for even more crunch and texture. You can omit these or substitute other nuts.
Makes 8 (1/2 cup) servings
Watch as we prepare the recipe
you will need
1 medium cauliflower or 16 ounces of store-bought cauliflower rice
1/2 cup slivered almonds
2 tablespoons butter or alternatively extra virgin olive oil
2 garlic cloves, chopped
1/4 teaspoon fine sea salt
Freshly ground black pepper to taste
3/4 cup chopped fresh herbs like parsley, dill, cilantro, and basil
1 tablespoon lemon juice or more to taste
directions
- Make cauliflower rice
1There are two ways to turn a head of cauliflower into rice. Use a food processor or a kitchen grater.
2If using a food processor, cut the cauliflower head into medium-sized pieces and remove the core. Place the cauliflower in batches in the bowl of a food processor and chop until the cauliflower breaks into very small pieces resembling rice (see photo above).
3If using a kitchen grater, quarter the head of cauliflower and remove the stalk. Use the medium-sized holes to grate each quarter into small rice-like pieces.
4Optional Step: For the best cauliflower rice, before cooking, transfer the grated cauliflower to a clean dish towel and squeeze to remove excess moisture.
- Make herb cauliflower rice
1Place the almonds in a large skillet over medium-high heat. Stir the almonds in the pan until fragrant and lightly toasted, about 3 minutes. Keep an eye on the nuts as they roast quickly. Place the toasted almonds in a bowl and save for later.
2Place the pan back on the stove and add the butter. When the butter has melted and is bubbling, add the garlic. Cook the garlic, stirring in the pan until fragrant, about 30 seconds.
3Add the cauliflower rice, salt and a few ground black peppercorns. Cook, stirring occasionally, until cauliflower rice is crispy-tender and light brown in spots (7 to 10 minutes).
4Remove the pan from the heat, then stir in the fresh herbs, lemon juice, and toasted almonds. Taste and season with additional salt, pepper or lemon juice.
Adam and Joanne’s tips
- Leftovers should keep covered in the refrigerator for 3 to 5 days. Uncooked cauliflower rice can be stored in freezer bags and frozen for one to two months.
- Nutritional Information: The nutritional information below is an estimate. We used the USDA database to calculate approximate values.
Nutritional value per serving
serving size
1/2 cup
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calories
94
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total fat
6.5g
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Saturated Fatty Acids
2.3g
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cholesterol
8.3g
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sodium
222.7 mg
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carbohydrate
8g
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fiber
2.9g
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total sugar
1.8g
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protein
3.4g