Lemon Pesto Cauliflower Rice
Fluffy cauliflower rice smothered in a tangy lemon pesto, and rounded off with the sweetness of peas. Made in minutes, this Lemon Pesto Cauliflower Rice Recipe will be your new go-to side dish.
Servings: 4 servings
Calories: 190kcal
Ingredients
- ⅛ cup olive oil
- ⅓ cup parmesan cheese shredded
- ½ cup basil leaves
- 1 clove garlic minced
- ⅛ cup pinenuts
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 8.5 ounces frozen cauliflower rice
- 1 cup frozen peas
Instructions
- Prepare pesto by blending basil, garlic, parmesan, pinenuts, salt, pepper, and lemon juice in food processor until it resembles a paste. Blend in ⅛ cup olive oil. Set aside.
- Heat 1 tablespoon olive oil in frying pan over medium heat, add in cauliflower. Cook, stirring frequently until cauliflower has lost some of its moisture and is fluffy, about 10 minutes.
- Fold in peas and pesto with cauliflower to heat.
- Serve immediately.
Notes
Pro Tips:
I like to make my pesto in my Blendtec twister jar. You can alternately make it in a food processor or other high power blender.
If you don't have a blender you like, you can grate cauliflower with a cheese grater or use a grater attachment for your food processor.
Nutrition
Calories: 190kcal | Carbohydrates: 8g | Protein: 6g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 434mg | Potassium: 202mg | Fiber: 2g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 29.6mg | Calcium: 119mg | Iron: 1mg