Herbed Cauliflower Rice is a Low Carb Treasure

January 21, 2019

Herbed Cauliflower Rice

You won't think of rice the same way again.

Course Side Dish
Cuisine American
Keyword cauliflower, cilantro, herbs, jalepeño, scallions
Author Déja Todman


  • ½ large head of cauliflower broken into florets (about 5 cups)
  • cup coarsely chopped cilantro plus whole leaves for serving
  • 10 scallions finely chopped
  • 1 jalapeño seeds removed, finely chopped
  • 2 tablespoons unsalted butter or olive oil
  • Kosher salt freshly ground pepper
  • Flaky sea salt for serving; optional


  1. Set up a food processor with the coarse shredding disc; process cauliflower. You should end up with about 4 cups. Transfer cauliflower to a paper towel–lined plate or rimmed baking sheet and place another layer of paper towel on top to squeeze out any moisture.
  2. In a large skillet over medium heat, heat the butter. Once butter begins to foam. Cook scallions and jalapeño until scallions are softened, about 5 minutes. Add cauliflower, now toss to combine, and cover. Cook, shaking pan occasionally for 5–7 minutes or until cauliflower is tender. Toss in ⅓ cup chopped cilantro; season with salt and pepper.
  3. Transfer cauliflower rice to a platter. Top with cilantro leaves and sea salt, if using.
  4. Serve and enjoy! 😀

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