5 from 1 vote
Lemon Pesto Cauliflower Rice
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins

A bright little side dish!

Course: Side Dish
Cuisine: American
Keyword: pesto cauliflower rice
Servings: 4 servings
Calories: 190 kcal
Author: Stephanie
  • 1/2 c basil leaves
  • 1 clove garlic
  • 1/3 c parmesan cheese
  • 1/8 c pinenuts
  • 1/2 t salt
  • 1/4 t pepper
  • 1 T lemon juice
  • 1/8 c EVOO
  • 1 head cauliflower or bag cauliflower rice
  • 1 c peas room temperature
  • 1 T EVOO
  • lemon to garnish
  1. Prepare pesto by blending basil, garlic, parmesan, pinenuts, salt, pepper, and lemon juice in food processor until it resembles a paste. Blend in 1/8 c EVOO. Set aside.
  2. Roughly chop cauliflower into large pieces. Pulse half the cauliflower in blender at a time until it is finely ground. Repeat with other half.
  3. Heat 1 T EVOO in frying pan over medium heat, add in cauliflower. Cook, stirring frequently until cauliflower has lost some of its moisture and is fluffy, about 15 minutes.
  4. Fold in peas and pesto with cauliflower to heat. Squeeze lemon over rice and serve warm.
Recipe Notes

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 Facts
Lemon Pesto Cauliflower Rice
Amount Per Serving (1 cup)
Calories 190 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 3g19%
Cholesterol 5mg2%
Sodium 434mg19%
Potassium 202mg6%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 2g2%
Protein 6g12%
Vitamin A 500IU10%
Vitamin C 29.6mg36%
Calcium 119mg12%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.