Cauliflower Rice Delight with Lemon Zest

Cauliflower Rice Delight with Lemon Zest

Light, fluffy cauliflower rice brightened with lemon zest and fresh herbs.

Total 20 min Makes 4 servings Calories 110/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

Allergens

Dairy

This low-carb side comes together in under 20 minutes, with riced cauliflower sautéed until just tender and finished with lemon zest, garlic, and parsley. It pairs well with grilled fish, roasted chicken, or a Mediterranean-style bowl, offering a fresh, tangy contrast to richer main dishes.

Ingredients

  • 1 head cauliflower, cut into florets
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 1/4 cup fresh parsley, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons grated Parmesan cheese

Method

  1. Pulse the cauliflower florets in a food processor in batches until they resemble rice-sized grains; do not over-process into a paste.

  2. Heat olive oil in a 9-inch skillet over medium heat until shimmering.

  3. Add the minced garlic and cook, stirring, until fragrant but not browned.

  4. Add the riced cauliflower to the skillet, season with salt and pepper, and sauté, stirring occasionally, until just tender.

  5. Remove from heat and stir in the lemon zest, lemon juice, and chopped parsley.

  6. Sprinkle with grated Parmesan cheese and serve warm.

Rate this recipe

★ 4.8 (1)

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    Cauliflower Rice Delight with Lemon Zest

    This low-carb side comes together in under 20 minutes, with riced cauliflower sautéed until just tender and finished with lemon zest, garlic, and parsley. It pairs well with grilled fish, roasted chicken, or a Mediterranean-style bowl, offering a fresh, tangy contrast to richer main dishes.

    20 min 4 servings 110 cal

    Ingredients

    • 1 head cauliflower, cut into florets
    • 2 tablespoons olive oil
    • 3 cloves garlic, minced
    • 1 lemon, zested and juiced
    • 1/4 cup fresh parsley, chopped
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 2 tablespoons grated Parmesan cheese

    Method

    1. 1

      Pulse the cauliflower florets in a food processor in batches until they resemble rice-sized grains; do not over-process into a paste.

    2. 2

      Heat olive oil in a 9-inch skillet over medium heat until shimmering.

    3. 3

      Add the minced garlic and cook, stirring, until fragrant but not browned.

    4. 4

      Add the riced cauliflower to the skillet, season with salt and pepper, and sauté, stirring occasionally, until just tender.

    5. 5

      Remove from heat and stir in the lemon zest, lemon juice, and chopped parsley.

    6. 6

      Sprinkle with grated Parmesan cheese and serve warm.