Lemon Cauliflower Rice – Low Carb
This easy lemon cauliflower rice recipe is full of Mediterranean-inspired flavors to satisfy any meal. It’s a healthy homemade alternative to traditional polenta, infusing cauliflower with lemon zest and juice for an added boost of vitamin C and other immune protection powers.
If you love rice, you will absolutely adore this lemon cauliflower rice. It is a low-carb alternative to the more common steamed and sautéed versions. This is the one I like to make for my family by request!
Did you know that chopped-up and steamed cauliflower tastes just like rice? It’s true! This dish takes a few minutes to make and can be served as a side dish or on its own as a vegetarian meal. I included several variations I’ve tried, so this recipe can easily be customized to your tastes.
Cauliflower rice is an excellent addition to your vegetable side dishes. It’s good for you, and it’s delicious. This recipe can be served either warm or cold, making it versatile for any meal time of the day.
The ingredients in the lemon cauliflower rice are as follows:
- Cauliflower: I always buy fresh cauliflower. It is better than store-bought packaged cauliflower forest or packaged rice.
- Olive Oil: plain olive oil is okay to use. If you want to be on a foodie adventure, flavored olive oil is good also. Pick something citrusy or garlic and herbs; either will go very well with this recipe.
- Garlic: I use fresh garlic but you can also use garlic powder.
- Fresh Lemon Juice: this ingredient is essential. Do not substitute fresh lemon juice for bottled lemon juice.; the taste is not the same.
- Fresh Lemon Zest: this ingredient obviously you cannot substitute as you can only use fresh lemon zest.
- Scallions: the aroma is perfect for this dish. You can also use shallots if you prefer.
- Seasonings: salt and pepper should suffice. The cauliflower has a lot of flavors, and when mixed with the lemon juice and the lemon zest, it becomes more delicious.
How to make the recipe
It is always a good idea to wash your cauliflower even if it is adequately wrapped in plastic. Washing vegetables before use is vital to our health.
- Cut the cauliflower head into medium chunks and discard the core if you want. (I do not; it is also added to the food processor as well). Working in batches, with the S-blade attached, pulse the chunks in a food processor until granular or broken into tiny pieces.
- Cook the cauliflower rice with olive oil until it turns brown.
- Season with salt and pepper. Add the lemon juice and lemon zest and stir well. Continue cooking for a few more minutes, and add the shaved carrot and scallions slices.
- It’s time to eat! Enjoy with an entree or by itself as a complete meal.
Notes and Tips
- One important thing to remember is not to season the cauliflower rice with salt after it starts to turn brown. The salt will bring out some moisture. You want the cauliflower to slowly cook in its own liquid. So season after when adding the lemon juice and lemon zest.
- If you don’t have a food processor, slice the cauliflower into even quarters. A box grater will work well also. Quarter the cauliflower and grate each quarter on the medium holes of the box grater.
- Take your time to let the cauliflower rice cook and turn brown. That is how you will get rid of most of the moisture.
- Use a nonstick pan if you can.
- After grating, you can also use a cheesecloth to squeeze out some of the water from the cauliflower rice. This step is optional.
If you’re bored with your rice, or not eating enough vegetables — this recipe is for you.
Lemon Cauliflower Rice
Ingredients
- 1 medium head cauliflower
- 2 tablespoons olive oil
- 1 garlic clove minced
- Salt and pepper to taste
- 3 tablespoons fresh lemon juice
- 2 teaspoons lemon zest
- 2 scallions sliced thin
- 1 carrot shaved
Instructions
- Cut the cauliflower head into medium chunks and discard the core if you want. (I do not; it is also added to the food processor as well). Working in batches, with the S-blade attached, pulse the chunks in a food processor until granular or broken into tiny pieces.
- Place the olive oil in a skillet and warm it over medium-high heat. When the oil starts to shimmer, add the garlic and the cauliflower rice and cook, occasionally stirring, until it begins to brown, about 12-15 minutes.
- Season to taste with salt and pepper, stir in the lemon juice and lemon zest, and cook, occasionally stirring, until the cauliflower rice is fragrant, about 4 minutes.
- Add the shaved carrot and scallions slices.
- It’s time to eat! Enjoy with an entree or by itself as a complete meal.
Notes
- One important thing to remember is not to season the cauliflower rice with salt after it starts to turn brown. The salt will bring out some moisture. You want the cauliflower to slowly cook in its own liquid. So season after when adding the lemon juice and lemon zest.
- If you don’t have a food processor, slice the cauliflower into even quarters. A box grater will work well also. Quarter the cauliflower and grate each quarter on the medium holes of the box grater.
- Take your time to let the cauliflower rice cook and turn brown. That is how you will get rid of most of the moisture.
- Use a nonstick pan if you can.
- After grating, you can also use a cheesecloth to squeeze out some of the water from the cauliflower rice. This step is optional.
- Use a vegetable peeler to shave the carrot.
Nutrition
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.
