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
- 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
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.
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