Go Back
+ servings
Lemon pesto cauliflower rice recipe in a white bowl, garnished with peas and lemon slices. Bowl is set on top of a wooden cutting board.
Print Recipe
5 from 1 vote

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.  
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: American
Servings: 4 servings
Calories: 190kcal


  • cup olive oil
  • cup parmesan cheese shredded
  • ½ cup basil leaves
  • 1 clove garlic minced
  • 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


  • 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.


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.


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