To be honest, I was skeptical of cauliflower rice. How could blitzed raw cauliflower, warmed in a skillet, taste anywhere near as satisfying as fluffy, steaming rice? It can’t. The inevitable truth is that cauliflower rice needs some help from other flavors to send me back for seconds.
This is cauliflower rice kicked up several notches by some of my favorite Mediterranean ingredients. Fresh parsley, lemon, garlic, toasted almonds and red pepper flakes make this cauliflower rice an irresistible side dish. It tastes like rice pilaf crossed with tabbouleh, if you will. It is delicious.
I first made this cauliflower rice as a side dish for some leftovers, but it turned into dinner when I couldn’t stop going back for more. To be certain that the recipe was blog-worthy, I made the rice again for my skeptical taste testers.
Their response? “You know, this is really good. Like, really good. Why is this so good?” That’s when I threw my fists in the air and started making slow victory laps around the kitchen island.
You could make this low-carb cauliflower rice to round out a light meal, or to lighten up an otherwise heavy dinner. It will go well with any recipe that is loosely Mediterranean in flavor, especially with dishes that contain lemon and fresh herbs. Serve this recipe when a green salad won’t cut it!
Watch How to Make This Cauliflower Rice
How to Make Mediterranean Cauliflower Rice
You’ll find the simple recipe below, but here’s the gist:
- If using fresh cauliflower, turn it into rice in a food processor or with a cheese grater. Again, full details are below.
- Toast the almonds in a skillet until they’re lightly golden and fragrant. Transfer them to a bowl, then return the warm skillet to the heat.
- Warm the olive oil and cook the garlic briefly. We just want to take the edge off the garlic, not let it change colors. It will continue cooking with the rice.
- Add the cauliflower rice. Stir only every minute or so until it’s warmed through and takes on a bit of color on the edges.
- Remove the skillet from the heat. Add the toasted almonds, fresh parsley and lemon juice. Stir it together, and enjoy.
More Light and Fresh Side Dishes to Enjoy
Here are a few more of my favorites:
- Orange Orzo Salad with Almonds, Feta and Olives,
- Perfect Roasted Asparagus
- The Best Quinoa Salad
- Italian Chopped Salad
- Tabbouleh Salad
As always, please let me know how you like this recipe in the comments section. If you’re a cauliflower rice connoisseur, please share your tips with me, too!
PrintMediterranean Cauliflower Rice
- Author: Cookie and Kate
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 side servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
This cauliflower rice recipe features fresh Mediterranean flavors, including toasted almonds, lemon and parsley. It’s the perfect light side dish! It’s low carb, vegan and gluten free, too. Recipe yields 4 modest side servings.
Ingredients
- 1 medium-to-large head cauliflower or 16 ounces store-bought cauliflower rice
- ½ cup sliced almonds
- 2 tablespoons extra-virgin olive oil
- 2 cloves garlic, pressed or minced
- Pinch of red pepper flakes (omit if sensitive to spice)
- ¼ teaspoon fine sea salt
- ½ cup chopped flat-leaf parsley
- 1 tablespoon lemon juice
- Freshly ground black pepper, to taste
Instructions
- If you’re working with a head of cauliflower, cut it into medium chunks (see photo) and discard the core. Working in batches, pulse the chunks in a food processor with the S-blade until they’re broken into tiny pieces, just bigger than couscous. (See recipe notes if you don’t have a food processor.)
- Wrap the cauliflower rice in a clean tea towel or paper towels, twist, and squeeze as much water as possible from the rice—you might be surprised by how much water you can wring out.
- Toast the almonds in a large skillet over medium heat, stirring frequently (careful, or they’ll burn), until they’re fragrant and starting to turn golden on the edges, about 3 to 5 minutes. Transfer the toasted almonds to a bowl to cool.
- Return the skillet to the heat and add the olive oil and garlic. Cook while stirring until the garlic is fragrant, about 10 to 20 seconds. Add the cauliflower rice, red pepper flakes and salt, and stir to combine. Cook, stirring just every minute or so, until the cauliflower rice is hot and turning golden in places, about 6 to 10 minutes.
- Remove the skillet from the heat. Stir in the toasted almonds, parsley and lemon juice. Season to taste with salt and pepper, and serve warm.
Notes
Make it nut free: Substitute raw sunflower seeds for the almonds.
If you don’t have a food processor: Slice the cauliflower into even quarters and grate the cauliflower on the medium holes of a cheese grater. Grate one quarter at a time until you’re done.
Camille
This sounds fantastic! Can’t wait to try it.
This weekend I made a raw riced cauliflower salad using your Italian Chopped Salad as inspiration. The dressing was fantastic on the raw cauliflower!
As always, thanks for your amazing recipes.
Kate
Let me know what you think!
Courtney McCray
This recipe turned out great! I served it with grilled salmon and creamy cucumber dill sauce!!! Perfect!! Thanks for this healthy and delicious alternative
Patti
What would you suggest serving with this? I looks so delicious!
Kate
You could serve it alone, or pair with a nice soup or even a salad. My lettuce wraps would work well too! https://cookieandkate.com/2017/vegetable-lettuce-wraps-recipe/
Danica
I was late to the cauliflower bandwagon also, but absolutely love it. I really think “rice” is a misnomer. It really isn’t like rice at all, except in color. I usually get the bag of pre-riced from the frozen section and roast it in the oven with oil, salt, and garlic. It’s true that it loses volume. I’ll have to try out your recipe.
Kate
Let me know what you think!
ellen
Hi, I tried this tonight with Whole Foods’ frozen cauiflower ‘rice’ and it was quick, easy and delicious! i served it with with some arugula dressed with lemon and olive oil and grilled chicken (marinated in lemon olive oil and thyme). thanks for sharing this great recipe!
Marvin Hankin
Hi Kate and Cookie. I was born in Kansas City, and was a member of Paseo High School class of ’53, so your cooking blog from Kansas City is especially interesting for me.
Marvin
Jerusalem
Kate
Well hi, neighbor!
Nozomi
Thanks for a sharing a great recipe!
Kate
You’re welcome! Thanks for the review.
Lotta
I made this tonight for dinner
Wow it was so good!!
I added the lemon zest to it because I love the fresh taste
Great recipe!!
Kate
Yay! Lemon zest sounds like a nice touch. Thanks for the feedback!
Liz
This reminds me of how I make my cauliflower rice, minus the almonds and pepper flakes. I actually use the Trader Joe’s riced bags in the produce section (the frozen ones are way too mushy for me) but don’t have to drain them. I heat up a few tablespoons of avocado oil and saute some fresh garlic for a second then add the riced cauli straight out of the bag and saute for about a minute or two on high heat, turn it down a bit, put a lid on it and cook for 3-4 more minutes, stirring occasionally, squeeze a half lemon over it at the end and stir. Not cooking it too long seems to be the trick to it not getting mushy or soggy. I serve with a couple of tablespoons of feta cheese, some cucumber, tzaziki and skhug (it’s a copy of Zoe’s Kitchen’s recipe). I’m thinking the almonds would be a wonderful touch to it though!
Kate
Thanks for sharing your experience! I appreciate the review.
Gaby Dalkin
Side dish goals!!
Kate
:)
Lisa
This was delicious! My first attempt at cauliflower rice, thank you. The red pepper flakes add such a nice kick.
Mandy
Hi Kate, just wanted to let you know I made your Mediterranean Cauliflower Rice for dinner last night for my family in England” . We Loved it. It was so light and fluffy. I served it with baked salmon and have the leftovers in my super salad for lunch today” . This recipe is a keeper and will definitely be one I make again. Thank you. I enjoy your blog.
Kate
That’s wonderful, Mandy! Thanks for sharing. I appreciate your support!
Chandler
I regularly make the frozen cauliflower rice from Trader Joe’s. You can find at least 5 bags in our freezer at all times, so it’s safe to say my husband and I are obsessed :) I make it a few times a week. I saute the cauli rice in a pan with a little olive oil and once it’s cooked, I simply add black pepper, garlic salt and fresh lemon juice (LOTS because I love lemon) and it’s simply divine! I will be trying your recipe soon though because this also sounds amazing!
Kate
Thanks for sharing! Let me know what you think once you try this version. Your version sounds delicious.
Deepthi
Kate, does this make for good leftovers?
Kate
Yes, you can have this as a left over dish. I would recommend though, to eat within a few days.
Resa
Kate, I recently discovered cauliflower rice and my husband was not excited about eating it. However, he found your recipe delicious and would eat again. And it was easy. Thanks.
Resa
Kate
I was with him, that is for sure! I’m glad this was a hit with your family. Thanks, Resa.
Emily
I feel the same way about the cauliflower rice in the produce section at Trader Joe’s, BUT the frozen riced cauliflower is great! I find I’m still able to get the nice brown bits and fluffy texture by cooking it straight from the bag into a hot pan. Definitely going to try out this recipe. Thanks!
Kate
Love to hear what you think, Emily!
Nathalie
Very good indeed! I had no doubt I would like the taste, but I was amazed such a fluffy texture could be obtained! It should definitely be called cauliflower couscous instead of rice, in my opinion. I could imagine a Morocco version of your recipe, adding some Harissa, soft and sweet onions,…golden raisins why not!
Mint made a nice substitute to the parsley I didn’t have.
Thanks for another great, well explained, tips-loaded recipe, Kate!
Kate
Belated thank you, Nathalie! I’m so glad you enjoyed the cauliflower rice. Your Moroccan idea sounds absolutely delicious!
Mallory S.
This was very yummy!! I don’t know why I have an aversion to parsley.. needless to say I used cilantro instead. Still fantastic!! I also doubled the recipe so I could have plenty of leftovers. This dish is so versatile and would go well with a lot of different things!!
Kate
I’m so glad you enjoyed the rice, Mallory! Hooray!
Michele
Easily the best cauliflower rice recipe I’ve tried! Thank you so much! I paired it with greens beans a salmon, making it a perfect Mediterranean dinner!
Kate
Delighted to hear it, Michele! Thank you for your comment!
ReShonda
This looks awesome! Love all forms of cauliflower:), will be trying
seattleheather
I really loved this recipe! I had previously bought a bag of riced caulilower from Costco but i ended up pulsing it a bit more in the food processor to get the size to mimic couscous and it paid off. I think next time i’ll add lemon zest and double the recipe – really, really good! thank you!
Kate
Thank you so much, Heather! Glad you enjoyed this one. I bet lemon zest would be delicious!
George B.
This turned out awesome. I didn’t have parsley so I used Cilantro.
Kate
Thank you, George! I appreciate your comment.
Nancy W
How timely! Another perfect, fast, healthy and delicious recipe! Just made this and love it. Thanks Kate!
Kate
Marvelous! Thank you, Nancy!
Shelly
I made this yesterday and it was delicious, will definitely be making it again! I didn’t have any fresh parsley so I substituted with mint and I threw in a few cherry tomatoes.
Kate
Hi, Shelly! I’m glad you liked this recipe. Thanks for your comment and review!
laura sorensen
I was skeptical about this recipe because it seems so simple and with cauliflower rice, I always think there should be a lot of seasoning. I was surprised thought that, just as written, it is very tasty and a perfect compliment to our grilled flank steak. I will definitely make this one again!
Kate
Thank you for the comment and review, Laura! I’m so glad to hear you enjoyed the recipe.
Adele
This is outstanding! I followed the recipe exactly and I really want to make sure I have some for tomorrow’s meal as well, but I keep going back to the pan for more!
Kate
You know it’s really good when it keeps beckoning you from the stove. Thanks for the kind words and review, Adele!
Bobbi
I have to admit I do not like cauliflower but as my husband is diabetic I have to find low carb recipes. I made this and it was amazing. I paired it with honey garlic chicken and roasted summer squash. I will definitely be making it again. Thank you so much!
Kate
I’m glad you tried it AND liked it. :) I’m glad you found something both you and your husband can enjoy.
Cory Grant
Yummy. My 15 year old son and I made it and lived it. Great addition!
Kate
Great to hear, Cory! I appreciate the review.
Sandra
We are a household of cauliflower haters but we all loved this recipe. I followed the directions and it was easy and delish. It’s definitely a do again and again recipe.
Kate
Hooray! Happy to win you over, Sandra. Thanks for the review.
Lori
We made this with frozen cauliflower rice. It turned out great. It takes a little patience to wait for it to caramelize in the pan, but it did so nicely. We all loved it! Even the 2 year old who kept asking for more “rice”!
Kate
Great to hear! Thanks for sharing and giving it a try, Lori. I appreciate your review!
Jen
I found your recipe while searching for a way to use a 16oz bag of Riced Cauliflower from Trader Joe’s. We loved it! Since it came in a bag I didn’t squeeze out the water. I cooked it in butter (my preferred cooking fat). Even the Picky Hubby liked it a lot. Will definitely save the recipe and make it again. Thank you!
Kate
You’re welcome! Thank you for the review, Jen.
Holly
This is my new favourite recipe!! I didn’t even know I liked cauliflower until recently and had never tried cauliflower rice (I grew up on all veg boiled to within an inch of their lives!).
Easy to make (although I made a lot of mess trying to get the moisture from the cauliflower). I forgot to buy almonds, doubled the chilli flakes and added some garlic salt. It was delicious! I can’t wait to make it again!
Thank you for another amazing recipe Kate :)
Kate
Wonderful! You’re welcome, Holly. Thanks for sharing.
Karen L. Calanchini
I made this today and love it. I added roasted multi colored cherry tomatoes which I seasoned with herbs de Provence. Serve slightly warmed with salmon grilled on a cedar plank ans grilled asparagus. Wonderful dinner.
Kate
Delicious, Karen! Thanks for sharing.
Claire
Made this and added lemon zest, roasted cherry tomatoes and shredded kale. I’m thinking next time I’ll throw in some chickpeas to make it an easy lunch! Thanks for everything. I’m always so inspired by your dishes. Love the cookbook!
Kate
That sound delicious, Claire! Thank you for your review. I’m glad you’re enjoying the cookbook too!
SandyL
Tried this recipe tonight and loved it! I grated the cauliflower by hand and just used paper towel to hand dry a bit. Very easy and it wasn’t mushy, my husband even liked it. Thank you!
Kate
I’m happy it worked out for you, Sandy! Thanks so much for sharing. I really appreciate the review.
Michelle
I made this last night sans almonds and it was such a winner! Eating leftovers now at lunch and thought I would comment. I used dried parsley instead of fresh as it was all I had in the house and it worked like a gem. Will make this again. First time to your site, I’ll be sure to check out some other recipes!
Kate
Thank you, for your review Michelle! I appreciate the star review.
Amy
I made this recipe this week, and it was my first time making any version of Cauliflower rice. My husband and I absolutely LOVED it! I didn’t miss regular rice at all and actually preferred this.
Kate
Great to hear, Amy! Thanks so much for sharing and for your review.
Jama
I love how you compare all of the different methods that you used for the cauliflower. I am going to try this with the frozen riced cauliflower (because I already bought some to try). But, it was really good to see what you like and didn’t like about the other methods. I am new to your blog today, but I will be bookmarking it. :) Have a great day! Thanks for sharing!
Kate
You’re welcome, Jama! I’m happy it was helpful to you.
C
I made the mediterranean cauliflower rice and it was so simple and AMAZING!! Thank you
Kate
You’re welcome!
Meg Chapman
My husband loves all vegetables – except cauliflower. But I’m trying to eat fewer carbs. So, I tried this last night. He loved it so much that he made sure that I saved the leftovers for his lunch today! Thanks for a great recipe! I didn’t have any lemons, so I used fresh lime juice (nice little tang added), and I wish I had had some fresh parsley, but dried had to do. Next time, I will have fresh!
Kate
Hooray!! That’s great, Meg. I’m so glad you won him over with this one.
Melinda Teichroeb
This was absolutely amazing!! First time trying cauliflour rice and both my husband and I are completely sold!! A++
Kate
Thank you!!!
Nicole
Made this tonight, it was delicious!! I used frozen cauliflower rice and just microwaved it for 2 minutes first and followed the rest of the recipe to cook on stovetop as written. Also added some lemon zest. Will absolutely be making this again. Thanks!
Kate
Your welcome, Nicole!
Keith
Followed the recipe to a “t” and found the cauliflower to be a bit too moist. I really think the cauliflower should be cooked and “squeezed” beforehand. I was worried I didn’t have enough for my dinner guests, so I microwaved some frozen riced cauliflower. squeezed out the water, sautéed, and added to the mix. The “frozen” cauliflower was very fluffy and light. I added the zest of 1 lime for some added zing.
Kate
I’m sorry to hear that!I did find some can be more watery than others. You will be surprised how much you can get out. Thanks for sharing what worked for you and your review, Keith!
Deirdre
I’ve never had cauliflower rice before, but a Google search took me to this recipe, which I made tonight. It was absolutely delicious and I have enough leftovers to use as a side dish tomorrow night I highly recommend it!
Kate
Thank you, Google! I’m glad you found it, Deirdre. Thanks so much for your review.
Suzanne
I tried this recipe today and liked it so much that it will become a regular on our monthly meal plan. I learned doing it that a whole cauliflower really isn’t too much for our small family of three because it shrinks when cooking considerably. A half cauliflower was fine for one meal for three persons (one child, two adults). But leftovers would be nice. I would like to know if you have tried it with other herbs?
Tanya
Hi! I made this last night and it was a big success! I was worried I hadn’t gotten all of the water out, so I spread the cauliflower out on a sheet pan to dry before cooking, and I think that helps. Thanks for the inspiration!
Kate
Great tip! I might need to try that too. Thank you, Tanya. I appreciate the review!
Maribeth
Just read your recipe, looks so yummy. I have a question. Using frozen rice cauliflower, do you precook it or prepare it frozen. I just bought a big bag from Costco. Thank you
Kate
Hi Maribeth! You will want it thawed and squeeze any water out that you can get. Hope this helps!
Maribeth
Thank you, Kate! Your reply came just in time as I’m making it tonight. I’ll let you know how it turns out.
Kathy Annis
I had to leave a comment, when I made this for my mom, and my cauliflower hating dad asked for some fried rice.he loved it until he found out it was cauliflower and then it was only ok! Lol!
I used frozen prepared organic from Costco
Kate
That’s a huge win! Thanks for sharing, Kathy.
Eve
I love this. I’ve been holding off trying cauliflower rice because I’ve never really cared for the taste. I’ve puréed it and disguised it in mashed potatoes for more fiber and nutrition but that’s about it. This recipe is delicious, quick to make, and it had a ricelike texture- my husband ate 2 portions. I bought your cookbook for my vegan daughter and use a lot of your recipes when she’s home from college. Can you please come up with other recipes similar to this? I noticed Trader Joe’s sells riced broccoli as well. Also, jackfruit has become the hot vegan food, and I’m afraid to use the can in my pantry until I see something tried and true from you.
Kate
I’m glad you like this one! I will take both under consideration, Eve. Thanks for your review!
Jill Pigmon
Definitely my family’s favorite cauliflower rice recipe!
Kate
Great to hear, Jill!
Natalie
I’m not a big cauliflower fan but I am trying to eat more veggies so I decided to give this a try. I followed the recipe exactly (though I drizzled a little EVOO over the rice when I served it). It was delicious! I’ve already shared the link to your website with a few others along with a picture of my plate. That should convince them that it’s easy to make!
I served it with a lamb patty but can tell it would go well with chicken or fish.
Thanks for a great recipe! I will definitely be making it again.
Kate
I’m glad you gave it a try, even though cauliflower isn’t your favorite. Thanks so much for your feedback, Natalie!
Angela
I cooked it and put toasted sunflower seeds instead of almonds because that’s what I had at home, I’m in love with this rice!!! Thank you!! Can’t really tell how much I liked it, after we finished it I wanted to go to the store to get more colliflower because I want to make more, It definitely is something I need to add on my prep meal so I can have it all week long, thanks a lot!
Kate
I love that! Thanks for sharing just how much you liked it. Did you go to the store?! :)
Shannan
Sounds yummy! Never tried cauliflower rice. Possible to make it ahead of time and reheat when ready to serve or does the cauliflower turn out too mushy upon reheating? Thanks!
Kate
This one is really best served right away, but you can rewarm it too.
Suzanne Conti Becknell
I really love the taste of this cauliflower rice.
If I had some saffron, I would have added it, for I think it would add yet another layer of flavor that I love together with cauliflower. The almonds bring a delightful crunch and fresh parsley from the garden is perfection. I added a bit more olive oil because it looked a little dry in the pan to me and, let’d face it, olive oil is always a welcome addition! Thanks for sharing the recipe!
Kate
Thank you for your comment and review, Suzanne! I like the idea of adding some saffron. I might need to try that!
Alle
Hello, this looks delicious, could it be made the day before, or is it best made at the time? Thanks!
Kate
It is really best served immediately, but you could make ahead if needed and warm on the stovetop or serve cold.
Jill
Are you saying that this has 15 grams of fat PER SERVING? Where is this large amount of fat coming from? Thank you.
Kate
The nutritional information is only an estimate. There are healthy fats in some of the ingredients like the olive oil and almonds. Hope this helps some!
Colleen
This was really good, the almonds gave it crunch and I also added some chopped green onions after cooking.
Kate
Thanks for sharing and for your review, Colleen!
Marilyn LEBOWITZ
I cut my cauliflower into pieces, stem and all, then wash well. Leaving it pretty wet I cook in the microwave till tender then mash with a fork to desired consistency, add a bit of butter and salt to use instead of potato. A very good substitute for diabetics who have to watch their carb intake. Definitely like the sound of yours and will roast in the oven next time Thanks Mal Australia.
Kate
Thanks for sharing, Marilyn!
Michelle
This is the best cauliflower rice I have made! Definitely loved the toasted almonds in this, they lent the nutty taste I like in brown rice, plus that great crunch. This will be my go-to recipe for healthier special meals. We served this with a green and black olive chicken dish from Williams Sonoma. The whole meal was so delish!
Kate
Great to hear, Michelle! Thanks so much for sharing.
Julia
This is so so so good. Best cauliflower rice recipe I’ve tried (and I tried a lot). Thank you!
Kate
I’m glad this one was the best! Thanks, Julia.
R. Michael
Wow. Stumbled across this recipe, while trying to find a way to spice up cauliflower rice for the low carb diet my wife and I are on. I couldn’t bear to put some wonderful scallops in a cream and spinach sauce on plain cauliflower rice. (I hope it’s not offensive that we put scallops on your wonderful vegetarian rice dish . . . if so then I won’t mention the bacon that was in the cream sauce as well :-) )
This recipe was exceptional yet easy to prepare, exceeding our expectations. Thank you for sharing your gift with the world!
Kate
Thank you for sharing!
M
Used pignoli instead of almonds and sumac instead of lemon… yummy and light!
Kate
Thanks for sharing, M! I’m glad you liked it.
Zoreh
This was FANTASTIC! I love all your excellent tips on your recipes as it gives me a heads up! I had bought frozen cauliflower rice from Trader Joe’s and was just waiting for a good recipe when I came across your blog. Out of the freezer, I tossed it in a separate non-stick skillet first and let all the moisture evaporate and then followed your recipe. Thank you
Kate
Great to hear, Zoreh!
Deb
Thank you for the Mediterranean Cauliflower Rice recipe, my family and I thoroughly enjoyed it … although, I did tweek it somewhat as I found following the recipe lead to a very dry, undercooked dish (at least to my taste). I added finely chopped red and orange peppers and while cooking I very slowly added about 2/3 cup of vegetable stock, which helped to cook the cauliflower and to keep it moist. Thanks again for sharing the recipe!
Kate
You’re welcome! I’m glad it worked or you with your tweaks, Deb. Thanks for the feedback.
Anne Marie
Hi Kate. I just wanted to let you know that Costco’s frozen cauli rice works great with this recipe. I defrosted it first and then squeezed the moisture out. Best ever. I honestly think squeezing the water out makes all the difference. My husband loved it.
Thanks for another great recipe.
Kate
That’s is great to hear, Anne! Thanks so much for your comment and review.
Kris
Love it. It’s now my go-to recipe for my hubby. Did add egg and frozen peas.
Kate
Thank you for sharing, Kris!
Cindy Parker
Loved the mediterranean cauliflower rice. Might even add kalamata olive pieces next time.
Kate
I do love kalamata olives!
Miguel
hi Kate, thanks for sharing this delicious recipe.
From México, city
Kate
You’re welcome, Miquel!
Daneille Miller
Hello,
I made this and it came out great! I skipped the lemon and parsley though. My mother loved it and said she wanted it cooked tomorrow also.
A friend of mine who previously made cauliflower rice said hers did not come out well. But she did not squeeze the water out and said it was mushy. So thanks for including that water removal in the recipe, I don’t think it would have been good without that step.
Kate
You’re welcome! I’m glad the tips were helpful.
Misty
LOVE this. Made it the first time with store bought cauliflower rice and it was perfect. I am currently making it with cauliflower that I riced in my food processor. Never again will I rice it myself lol
You were right, HUGE mess.
Kate
It is a mess, but this recipe tastes so good! Thanks for your review, Misty.
Jess Roe
OMG this was exactly what I needed! I tried a different cauliflower rice recipe last week and was devastated with how awful it tasted and smelled. I had to cut out all grains from my diet and was really banking on making cauliflower rice work and THANK YOU SO MUCH for saving me! Your recipes seriously never disappoint and this is no exception. Absolutely delicious and it went perfectly with a Greek Skillet meal from Budget Bytes. Thank you!
Kate
You’re welcome! I’m really glad this fit just what you needed, Jess.
Bonnie
This was my first experience with riced cauliflower and this recipe is a keeper! I did add some chopped tomatoes and cucumber at the end with the lemon and since I didn’t have fresh parsley I added fresh basil. Yum! Thanks!!!
Stuart Vincent
Loved this but made it a bit more Mediterranean with the addition of zucchini, spinach, tomatoes, carrots and Italian seasonings.
Kate
Thanks for sharing!
Iulia
Very, very good! Unexpectedly good! I never did this before and I was kinda skeptical too, but it’s quite awesome, the texture, the taste. Very subtle and nice. Thank you
Kate
You’re welcome, Lulia!
Sam
I would like to say, thank you so much for sharing this recipe with us. It was a hit! The almonds gave it the perfect texture. The parsley gave it the perfect pop of color. This will definitely be our new replacement for rice.
Kate
I’m glad you enjoyed it! The almonds are really nice, I agree.
Vivian B. Armstrong
This recipe is delicious!! I omitted the red pepper flakes and added ab out 1/4 cup of crumbled feta cheese. Full of flavor and texture – a wonderful, heart-healthy side dish.
Kate
Thanks for sharing, Vivian!
Jill
Just made this to go with a tagine. Found it quick, straightforward and very tasty too.
My husband liked it as he’s not a huge fan of cous cous so I’ll definitely be cooking it again.
Thanks
Sue Williams
Hi Kate
Thanks for this recipe, it was delicious. I wanted it to be a main so added peas and capsicum to increase the veg content. I loved the contrasting crunch of the almonds and the tang of the citrus. Will add this to my ‘favourites’ list.
Thanks again from Sue in Australia
KP
I have to admit I was sceptial about cauliflower rice but this was really delicious, we all loved it. Lovely just on its own
Elle
Made this tonight to go with a stew. Very good and very customizable as well. Thanks for posting
Beth
Thank you for this lovely looking version of cauli rice. I always make cauli rice by frying an onion with some garlic, which I add my cauli rice to. I find it gives it more flavour. Of course, you have a whole lot of other ingredients, which will anyway add to the flavour. I look forward to trying it, but may just add the fried onion and garlic anyway.
Kate
Thank you for sharing, Beth!
christopher Denton
I did the exact same thing instead I used butter cilantro half a onion and chicken bouillon to give it a little more flavor
Kate
Thank you for your feedback, Christopher!
Lisa
Hi there! I made this great recipe! I kinda tweeted it a bit. I toasted the almonds in butter, then as ur directions I held them aside. Then used the same pan with the riced cauliflower with butter and almond flavor and used just one pan. Yummy!
Kate
Thank you for sharing, Lisa!
Justine
Fabulous recipe. Made this as is with a 12 Oz bag of frozen cauliflower rice . Only difference was I cooked it a little higher to compensate for the “frozen” . Excellent as is . I would say with the 12 Oz this gave me two side portions .
Kate
Thanks for sharing how frozen worked for you, Justine!
Jillian Best
I loved trying this recipe as my first time using “riced cauliflower”
I didn’t have many almonds, so I used half almonds and half pumpkin seeds and it turned out delicious.
Great texture and flavour! Thanks for the inspiration!
Kate
I do love pumpkin seeds. Thank you for sharing, Jillian.
Jenny
Made 2 large servings. Not enough seasoning to mask the earthy cauliflower taste so I added 1tsp each of smoked paprika, paprika, cumin and chilli powder and more lemon juice. I also added raisins to my portion which added a nice sweet flavour and texture contrast to the ‘rice’ but obviously wouldn’t recommend this for those on strict low carb diet.
Kate
Thank you for sharing your variation, Jenny! I appreciate the review.
Lisa Grimes
Hi Kate, I came across your blog looking for cauliflower rice recipes that are gluten free and Weight Watchers friendly. This was amazing. I loved the flavor combinations and my husband thought it was regular rice – win for healthier eating! I can’t wait to try more of your recipes.
Kate
Welcome to the blog, Lisa! I’m glad you loved this one. Thanks so much for you review.
Stephen
I made a cauliflower rice but adapted to a much simpler form and only used Tabasco and soy sauce as flavourings and cooked it in a wok. It worked quite well but next time I need to up the flavourings. Thank you for all the info.
Stephen
PS No rating as I did not use your recipe.
Kate
Thanks for sharing, Stephen! Sounds interesting.
Susan
My first time making cauluflower rice I made this for dinner tonight tonight and we loved it. The toasted almonds added a flavourful crunch. I also threw a large handful of spinach at the same time as the nuts. I will definately be making again.
Kate
I’m glad you made it and loved it, Susan! Thanks for sharing.
Rachel
Really enjoyed the recipe! does anyone know if this freezes well? I meal prep a lot.
Kate
I haven’t tried it, but I don’t think this one will freeze well. I believe you will get a mushy result.
NJ
Yum, was delish!
Kate
I’m glad you loved it, NJ!
Barb
I think I personally prefer the roasted version, but this is a great one too! I used sunflower oil due to food sensitivity and added some lemon juice and zest as suggested by others. Great side dish and so very versatile!
Kate
Thank you for sharing, Barb!
Elizabeth
Thank you so much for the recipie! I love to add the almonds too as it makes it a more complete meal with the protein. It was so very good, that I ate the whole skillet full for dinner, and left none for later, but no regrets, lol!
Kate
You’re welcome, Elizabeth!
Debi
This is amazing! I bumped the heat with extra crushed red pepper and added more garlic. I’ll be masking this again and again.
Kate
I love to hear that, Debi!
Sarah
My 15 month old, who has been very anti vegetable lately, gobbled this up. We will be making this again and again. Love it.
Kate
Great to hear, Sarah! I hear they go in lots of phases. Good luck!
Denise
YUM!! Perfect!
Kate
Thank you, Denise!
Leah
We made this tonight and it turned out so good! We just used a frozen bag of riced cauliflower instead of fresh.
Kate
I’m happy it turned out so well, Leah!
Barb Hildenbrand
I think this is my new favorite cauli-rice! Yum! Had it as a side for Keto Parmesan Encrusted White Fish. Is this possibly Keto friendly???
Kate
Hi Barb! I’m happy you love this. I’m not well versed on different diet requirements, sorry!
Amy
I didn’t have almonds, but used softened diced bell peppers instead. Tasted great! Better be easy on the crushed red pepper if you have sissies in your clan like I do
Kate
Thank you for sharing, Amy!
Rose moke
I make cauliflower dishes im always looking for new ways to spice it up i have to loose weight due to health reasons so i love tofind new dishes and quick but healthy also i work so this dish is great thank you
Kate
I hope you like it, Rose!
Carrie
This was excellent! Just as you said, I could have made a meal of this side dish.
Kate
Thank you for sharing, Carrie!
Patricia Hunter
GREAT! This is my go-to rice replacement – the parsley makes it/cuts any bitterness in the cauliflower. I made it as above the first time. Then I personalized it, and substituted sun-dried tomato flakes and chopped up sun-dried tomatoes and added about a 1/4 cup of sliced olives. Delish! I have added in other veggies – notably asparagus; served it with chicken breasts, and have twice added pre-cooked ground turkey (cooked with rosemary) for other versions. Always yummy.
Kate
I like how you changed it up! I might need to try that. Thank you for your review, Patricia!
Beth Hyland
Do you have the nutrition information on this? Calories, fat, etc? I’m most interested in the fat. Looking forward to trying it. I’ve had cauliflower rice with a vegan ‘cheese’ recipe made with butternut squash and cashews. Very good, like cheesy cauliflower.
Kate
Hi Beth! The nutritional information is below the notes of the recipe. You just need to click to expand and ensure you allow cookies in your browser. I hope this helps!