Herbed Cauliflower Rice Recipe
This Herbed Cauliflower Rice is a light, flavorful side dish bursting with fresh herbs, perfect for any meal!
Servings: 4 servings
Ingredients
- 1 medium head cauliflower
- 2 tablespoons butter or olive oil for a dairy-free option
- 1 clove garlic minced
- 1/4 teaspoon cumin powder
- pinch sea salt
- pinch freshly ground black pepper
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh basil chopped
- 1 tablespoon fresh coriander chopped
- 1 squeeze lemon juice
- pomegranate seeds for garnish
Instructions
- Begin by removing the leaves and stem from the cauliflower. Cut it into smaller florets. Rinse them under cold water to clean and pat dry.
- Place the cauliflower florets into a food processor. Pulse until the cauliflower resembles rice grains, being careful not to over-process.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute or until fragrant.
- Add the riced cauliflower to the skillet with the sautéed garlic. Stir well to combine, then sprinkle in the cumin powder, sea salt, and black pepper. Cook for about 5-7 minutes until tender but still firm.
- Once cooked, remove from heat. Stir in the chopped parsley, basil, and coriander. Add lemon juice to brighten the flavors.
- Transfer the herbed cauliflower rice to a serving dish and sprinkle with pomegranate seeds. Serve immediately.
Equipment
- Food Processor
- Large Skillet
- Cutting board and knife
- Measuring spoons
Notes
- For a dairy-free option, substitute butter with olive oil.
- Adjust the herbs to your preference; dill or chives are great alternatives.
- This dish can be made ahead and stored in the fridge for up to 3 days.