Go healthy with this Herbed Cauliflower Rice Recipe. This alternative to a carb-heavy serving of traditional white rice blends cauliflower with vibrant herbs and sweet pomegranate.
I am always looking for new ways to “healthify” (yes, it’s a word!) my current recipes. And dishes made with traditional white rice are always of concern. My family doesn’t like brown rice, but I’m aware that the white stuff doesn’t bring much to the table in terms of nutrition. That’s why I’ve jumped on the cauliflower rice train!
This versatile veggie has quickly become everyone’s go-to when they want to sidestep the carbs found in white rice. It’s easy to prepare with a food processor (even without one, it’s pretty straightforward). And the best part? No one will notice the difference (at least, in my family)! Yes, it tastes like cauliflower, but I never really found cauliflower to have much of a distinct flavor, which makes it ideal for dishes where it is just the foundation for all the good stuff you plan on mixing in. While there are many versions of cauliflower rice out there, for this one, I’ve added some delicious herbs and pomegranate seeds so that this side dish is brimming with flavor on its own.
Is This Herbed Cauliflower Rice Recipe Healthy?
It sure is! That’s why it’s such a good substitute for plain white rice. It has fewer calories and carbs than white rice and is high in vitamin C and fiber. The herbs in this recipe provide flavor without calories or fat, while the pomegranate contains antioxidants. This side dish is a great addition to keto, gluten-free, plant-forward, and vegetarian diets. If you substitute coconut oil or plant-based butter substitute for the butter, this dish can also fit a vegan, Paleo, or Whole30 diet.
Making Perfect Herbed Cauliflower Rice
If you’ve never made cauliflower rice before, don’t worry! With a few tips and tricks, you’ll be whipping up this dish with confidence. But if you don’t have the time or inclination to make it yourself, you can buy pre-riced cauliflower in the freezer section of your grocery store.
Process it in the food processor just until finely chopped, but before it starts getting mushy. You may need to work in batches to avoid overcrowding. For the best texture, remove as much moisture as possible from the cauliflower rice before cooking by squeezing it within a clean kitchen towel.
Go easy on the spices to start—you can always add more. And don’t overcook your garlic. It takes less than a minute to cook and can burn quickly if you’re not watching closely.
How Do I Store Leftovers?
Leftover cauliflower rice can be cooled completely and refrigerated in an airtight container or resealable bag for up to 5 days. You can also store it in the freezer if you don’t intend on using it in that time. It should last there for up to 2 months. When you’d like to use it again, let it thaw in the fridge overnight, then pat it with a paper towel to soak up all the moisture. Warm it up in a pan over medium-low heat in a bit of oil or butter, and it’s good to go!
Serving Suggestions
As a side dish, this cauliflower rice can go with any number of proteins. It would be delicious with Soy Sauce Chicken, Shish Tawook, or Brown Sugar Pork Chops. For a meatless meal, try pairing it with Korean Tofu or Air-Fryer Falafel. Got extra pomegranate? Round out your meal with a salad dressed with Pomegranate Vinaigrette and garnished with pomegranate seeds, or finish with Healthy Ice Cream With Chocolate and Pomegranate.
Ingredients
- 1 medium head cauliflower
- 2 tablespoons butter
- 1 clove garlic minced
- 1/4 teaspoon cumin powder
- pinch sea salt and freshly ground black pepper
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh basil chopped
- 1 tablespoon fresh coriander chopped
- squeeze lemon juice
- Pomegranate seeds
Instructions
- Cut the cauliflower into medium chunks and remove the core. Add the cauliflower to a food processor and pulse until the cauliflower resembles rice. Work in batches to prevent the cauliflower from becoming mushy.
- Heat the butter in a skillet over medium-high heat. Once the butter has melted, stir in the garlic. Cook for about 30 seconds until fragrant.
- Add the cauliflower rice to the skillet. Season with cumin powder and a pinch each of salt and pepper. Cook the cauliflower, stirring frequently, until tender and lightly browned, 5–6 minutes.
- Remove the skillet from the heat. Stir in the fresh herbs and a squeeze of lemon juice. Transfer the cauliflower herb rice to a plate and garnish with the pomegranate seeds. Serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment