Cauliflower Rice with Basil and Parmesan
Cauliflower rice with basil and Parmesan is a light yet flavorful dish that combines the taste of Parmesan with the freshness of basil.
The cauliflower rice is quickly sautéed until tender, then finished with grated Parmesan, chopped walnuts, fresh basil, and a touch of lemon juice for a nutty finish. It works perfect as a side for chicken or fish, or as a simple, low-carb dish on its own.
How to Serve Cauliflower Rice? Cauliflower rice is super versatile - you can serve it as a side with chicken, fish, or roasted vegetables, or use it as a lighter base in place of rice or grains for dishes like stir-fries, curries, or grain bowls.
Yield: Serves 4
- 1 medium head of cauliflower
- 1/2 cup fresh basil, chopped
- 1/4 cup grated Parmesan cheese
- 1/2 cup chopped walnuts
- 3 tablespoons olive oil
- 1/2 tablespoon lemon juice (optional)
- salt and pepper to taste
Wash and dry the cauliflower thoroughly. Remove the leaves and core, then cut it into florets.
Pulse the florets in a food processor until it has the texture of rice. (Do this in batches to prevent it from becoming mushy. If you don’t have a food processor, you can grate the cauliflower using a box grater.)
Heat olive oil in a large skillet over medium heat. Add the cauliflower rice and cook for 5–7 minutes, stirring occasionally, until tender but not mushy.
Stir in Parmesan, basil, walnuts, salt, and pepper. Cook for 1–2 more minutes, allowing the flavors to combine. Finish with a squeeze of lemon juice before serving.
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