Pesto Cauliflower Rice
This Pesto Cauliflower Rice is light and delicious and makes a perfect side dish to grilled chicken or fish!
This easy cauliflower rice recipe comes together in just 20 minutes and makes a delicious healthy cauliflower side dish or light vegetarian main!
Pesto Cauliflower Rice Recipe
- 1 small head cauliflower (approximately 4 ups), stem and florets blended in a food processor or finely chop
- 1 small onion, finely chopped
- 2-3 tablespoons extra-virgin olive oil
Find printable recipe with the measurements below.
How To Make Cauliflower Rice
- Add the cauliflower florets in a food processor and process until it resembles rice. Scrape down the sides of the processor as needed. Set aside.
- Heat the olive oil to a large skillet over medium low heat. Add the chopped onion and saute until the onions are light golden-brown in color.
- Add the cauliflower rice to the pan and mix in with the onions. Cook over medium-low heat for about 8-10 minutes or until the cauliflower is tender. Stir occasionally.
- Drizzle about 3 tablespoons of the pesto over the cauliflower and onion mixture and toss to coat the cauliflower. Add more pesto as desired.
- Serve with pan-roasted tomatoes.
For the Pan Roasted Tomatoes
To make the pan roasted tomatoes, heat the olive oil to a pan, then add the tomatoes and cook for over medium-low heat for about 1-2 minutes or until they begin to soften.
- 2 tablespoons extra-virgin olive oil
- 1 cup tear-drop tomatoes or baby heirloom tomatoes, sliced in half
For The Pesto
To make the pesto, combine the basil, garlic, cheese and walnuts in a food processor or blender and process. While the motor is running, and the olive oil in a slow, thin stream. Continue to process until you reach your desired consistency. Add a little more olive oil if needed.
- 1 cup loosely packed fresh basil leaves
- 1 clove garlic
- 1/4 cup grated Parmesan cheese
- 1/4 cup toasted walnuts
- 3/4 cup extra virgin olive oil
Looking For More Cauliflower Recipes?
- Mexican Cauliflower Rice
- Turmeric Cauliflower Chowder
- Cauliflower Potato Salad
- Curried Roasted Cauliflower Soup
- One Pot Spanish Chicken (with Cauliflower Rice)
- Creamy Cauliflower White Bean Soup
- Garlic Parmesan Roasted Cauliflower
Pesto Cauliflower Rice
This Pesto Cauliflower Rice is light and delicious and makes a perfect side dish to grilled chicken or fish!
Ingredients
- 1 small head cauliflower (approximately 4 ups), stem and florets blended in a food processor or finely chopped
- 1 small onion, finely chopped
- 2-3 tablespoons extra-virgin olive oil
- 1 cup loosely packed fresh basil leaves
- 1 clove garlic
- 1/4 cup grated Parmesan cheese
- 1/4 cup toasted walnuts
- 3/4 cup extra virgin olive oil
- 2 tablespoons extra-virgin olive oil
- 1 cup tear-drop tomatoes or baby heirloom tomatoes, sliced in half
Instructions
- Add the cauliflower florets in a food processor and process until it resembles rice. Scrape down the sides of the processor as needed. Set aside.
- Heat the olive oil to a large skillet over medium low heat. Add the chopped onion and saute until the onions are light golden-brown in color.
- Add the cauliflower rice to the pan an mix in with the onions. Cook over medium-low heat for about 8-10 minutes or until the cauliflower is tender. Stir occasionally.
- Drizzle about 3 tablespoons of the pesto over the cauliflower and onion mixture and toss to coat the cauliflower. Add more pesto as desired.
- Serve with pan-roasted tomatoes.
For the Pesto
- Combine the basil, garlic, cheese and walnuts in a food processor or blender and process.
- While the motor is running, and the olive oil in a slow, thin stream.
- Continue to process until you reach your desired consistency.
- Add a little more olive oil if needed.
For the Pan-Roasted Tomatoes
- Heat the olive oil to a pan.
- Add the tomatoes and cook for over medium-low heat for about 1-2 minutes or until they begin to soften.