Lemon parsley cauliflower rice


  • 1 small head of cauliflower (4-5 cups riced)
  • 3 Tbsp olive oil extra-virgin
  • 2 tsp lemon zest (approximately 1 lemon)
  • 4 Tbsp chopped fresh pasley
  • 1/8 tsp salt, to taste


  1. Trim cauliflower and place florets in a food processor (you may have to do this in batches). Pulse until chopped to rice grain size. Set aside.
  2. Heat cooking fat in a large frying pan or wok over medium-high heat. Add cauliflower to the oil and cook, stirring frequently until cauliflower is cooked al dente (about 6-8 minutes).
  3. Stir in lemon zest, parsley and salt. Cook 1 minute. Enjoy!