Garlic Herb Cauliflower Rice
This Easy Herbed Cauliflower Rice is packed with flavor, healthy, low carb, and quick to make. Below is the easy recipe along with lots of tips to make cauliflower rice in your own kitchen. Jump to the Herb Garlic Cauliflower Rice recipe
Why I Love Cauliflower Rice?
I’ll be honest, my first attempt at cauliflower rice was a dud. I left the rice alone with no added flavor. Neither of us were impressed. After this try, it was clear that cauliflower rice needed some help in the flavor department. So we thought of it together and came up with this cauliflower with fine herbs with garlic, lemon and almonds. The herbs, garlic, and lemon add lots of flavor, while the almonds add a little extra texture. I like this!
Here’s a short list showing why I love this recipe so much:
- It is free from guilt! Cauliflower rice is a delicious, healthy, low-carb side dish that goes with almost anything.
- Cauliflower rice is a bit plain on its own, but after being pan roasted with a touch of garlic butter, it tastes nutty and sweet.
- The recipe is easy and quick to make. You can buy ready-made cauliflower rice at the store and prepare it yourself. (I’ve shared two easy ways below.)
How to make cauliflower rice
Don’t worry if you can’t find cauliflower before rice at the store! Cauliflower rice is quick and easy to prepare. In our own kitchen we use two methods alternately:
- Make Cauliflower Rice Using a Food Processor (Fastest Method)
- Use a Hand Grater to Make Cauliflower Rice (Easy & Pretty Quick)
The quickest way to prepare cauliflower rice is to use a food processor.. Simply chop a head of cauliflower into large chunks and place them in the bowl of your food processor. Then simply pulse until the cauliflower breaks up into small pieces.
If you don’t have a food processor or don’t feel like pulling it out of the closet, you can always make cauliflower rice! I use a box grater and grate florets along the side with the largest holes. The texture isn’t exactly the same as when using a food processor, but it still works.
Since it’s so easy to make, I like to make a double batch and put the extra cauliflower rice in freezer bags and store in the freezer. It lasts a month or more.
Prepare cauliflower rice with herbs
I prefer to cook cauliflower rice on the stove. You can grill it, but I like the texture you get when using a skillet on the stovetop. To make the herbed cauliflower rice, I follow these simple steps:
- Heat garlic in melted butter in a large skillet.
- Add the cauliflower rice and cook, stirring frequently, until the rice softens and takes on a little color.
- Remove the rice from the heat, then add plenty of fresh herbs, toasted slivers of 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 become very popular lately and we’re excited about it! Because cauliflower doesn’t have an overwhelming flavor, you can adapt it to many different cuisines. In this cauliflower rice recipe, we added lots of herbs to give it an amazing flavor. This recipe is gluten-free, ketogenic, low-carb and, if you substitute olive oil for the butter, vegan and plant-based.
How long does cauliflower rice keep?
As written, this cooked cauliflower rice will keep in the fridge for up to 2 days.
Can I prepare cauliflower rice in advance?
Yes! You can prepare the cauliflower well in advance and cook it another day. After pressing the cauliflower, transfer the rice crumbs to a food container and refrigerate for up to four days or freeze for a month or more.
Healthier Cauliflower Recipes
Cauliflower rice with herbs and garlic
Cauliflower rice is a versatile and healthy side dish. To get the best cauliflower rice, you need the help of other flavors. With this herb variant, we refine the taste with butter, lots of fresh herbs, fresh lemon juice and garlic. I like to add toasted sliced almonds for a bit more crunch and texture. You can omit them or substitute other nuts.
Makes 8 servings (1/2 cup)
Watch us at the recipe
1 medium cauliflower or 16 ounces of store-bought cauliflower rice
1/2 cup sliced almonds
2 tablespoons of butter or 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
- make cauliflower rice
- make cauliflower rice
There are two ways to turn a head of cauliflower into rice. Use a food processor or box grater.
If using a food processor, cut the head of the cauliflower into medium-sized pieces and remove the core. Place the cauliflower in batches in the bowl of a food processor and pulse until the cauliflower breaks up into very small rice-like pieces (see photo above).
If using a box grater, cut the head of the cauliflower into wedges and remove the stalk. Use the medium-sized holes to shred each quarter into small, rice-like pieces.
Optional Step: For the best cauliflower rice, before cooking, place the cauliflower rice on a clean kitchen towel and press to remove excess moisture.
Place the almonds in a large skillet over medium-high heat. Toss almonds in skillet until fragrant and lightly toasted, about 3 minutes. Keep an eye out for walnuts as they roast quickly. Transfer the toasted almonds to a bowl and save for later.
Place the pan back on the stove and add the butter. When the butter melts and bubbles, add the garlic. Cook the garlic, stirring it in the pan, until fragrant, about 30 seconds.
Add the cauliflower rice, salt and a few black peppercorns. Cook, stirring occasionally, until cauliflower rice is crispy-tender and beginning to brown in spots, 7 to 10 minutes.
Remove the pan from the heat, then add the fresh herbs, lemon juice, and toasted almonds. Taste and then season with salt, pepper or lemon juice.
Advice from Adam and Joanne
- Leftovers should keep covered in the fridge for 3 to 5 days. Raw cauliflower rice can be stored in freezer bags and frozen for 1-2 months.
- Nutritional Information: The nutritional information below is an estimate. We use the USDA database to calculate approximate values.
Nutritional value per serving: Part 1/2 cup / calories 94 / total fat 6.5g / Saturated Fatty Acids 2.3g / cholesterol 8.3g / sodium 222.7mg / carbohydrates 8g / fiber 2.9g / total sugar 1.8g / protein 3.4g
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Source : inspiredtaste.net