Cilantro Pesto Cauliflower Rice
Cilantro Pesto Cauliflower Rice makes the perfect keto-friendly, low-carb side dish with any protein. It’s fresh, herby, and simple to prepare!
Why You’ll Love This Cauliflower Rice
If you’re looking for a grain-free rice alternative that doesn’t compromise on taste, this Cilantro Pesto Cauliflower Rice is just what you need. It’s quick, versatile, and filled with nutrients. Ideal for anyone on a keto, paleo, or gluten-free diet. But even if you’re not, you’ll still adore this flavorful, fresh side dish.
It’s also ready in under 20-minutes! You can use frozen, prepared cauli rice, or whip up your own using a head of cauliflower. Either way, the process is simple and quick.
Simple Ingredients For Cilantro Pesto Cauliflower Rice
- Cauliflower rice- We use one head of cauliflower but you can also use prepared, frozen cauli rice, along with olive oil for cooking.
- Cilantro pesto- Fresh cilantro, garlic, almonds, parmesan cheese, olive oil, lime juice, salt and pepper.
Easy Step By Step Cilantro Pesto Cauliflower Rice
- Make cauli rice- Add cauliflower florets to a food processor and pulse a few times until you see the texture of rice.
- Sauté rice- Heat a large skillet to medium heat and add olive oil. Sauté cauliflower rice for 5-6 minutes.
- Make cilantro pesto– Add all the pesto ingredients minus the parmesan cheese to your food processor and blend until you get the consistency of pesto. It will be on the thicker side. Add the parmesan and pulse a couple times. Taste for seasonings.
- Combine and serve– Stir the pesto into the warm cauliflower rice until fully combined. Squeeze fresh lime juice over the top and serve right away.
Tips For Success
- Make it creamy: Add a tablespoon of avocado or coconut cream to the pesto.
- Add protein: Top with grilled tofu, shrimp, or chicken.
- Make it spicy: Blend in a jalapeño or red chili flakes with the pesto.
Ways To Serve Pesto Cauliflower Rice
Side dish for grilled meats, roasted vegetables, or any main meal.
Foundation for low-carb burrito bowls.
Filling for lettuce cups, stuffed peppers, or serve over a green salad.
Cilantro Pesto Cauliflower Rice
Equipment
- 1 6 cup or larger food processor
- 1 large skillet
Ingredients
- 4 cups cauliflower rice, frozen or raw 1 small head if making your own
- 4 tbsp olive oil, divided
- 1 cup packed, fresh cilantro
- 1/4 cup slivered almonds
- 1 small garlic clove, roughly chopped
- 1 lime juice, plus more for garnish
- 1/4 cup freshly grated parmesan cheese optional
- salt and pepper to taste
Instructions
- If making your own cauliflower rice, break up 1 small head of cauliflower into florets and place in a food processor. Pulse a few times until you get the consistency or texture of rice. Be careful not to over blend. Transfer to a bowl and wipe out food processor.
- Heat a large skillet over medium heat and add 1 tbsp olive oil along with the prepared cauli rice. Sauté for 5-6 minutes or until tender and slightly golden. Remove from the heat and keep warm.
- To the food process add 1 cup cilantro, 1/4 cup slivered almonds, 1 minced garlic clove, 3 tbsp olive oil, and the juice of 1 lime. Blend until you get the consistency of pesto. See post for images. Add 1/4 cup parmesan cheese and pulse 3-4 more times. Season with salt and pepper to taste. Note: The mixture should be slightly thicker than traditional pesto.
- Add the cilantro pesto to the warm cauliflower rice and stir until well combined. Taste for seasonings, then squeeze fresh lime juice over the top just before serving.
Notes
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze pesto separately for up to 1-month. Reheat cauliflower rice gently before mixing.
Nutrition
More Cauliflower Recipes To Enjoy
If you’re looking to incorporate more cauliflower into your diet or just want to find more ways to use it, try these next! Loaded Cauliflower Soup, Loaded Cauliflower Casserole, Creamy Mashed Cauliflower, Marinated Vegetable Salad, and Easy Cauliflower Salad.
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