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Garlic & Lemon Cauliflower Rice

A lower carb, gluten free option.


  • 1/2 head of cauliflower with core/stem removed and washed
  • 2 handfuls of de-stemmed kale
  • 2 tbsp olive oil or olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp chili flakes
  • 3 cloves fresh garlic optional
  • 1 tsp fresh lemon juice


  1. Place washed and chopped cauliflower in food processor. (if you don’t have a food processor, you can use a mini blender or get chopping). Pulse for 5-10s until everything is the size/texture of couscous.
  2. Remove cauliflower from the food processor and add de-stemmed kale to food processor and pulse for 5-10s until the kale is full processed.
  3. In a bowl stir in the cauliflower and kale together along with the olive oil, lemon juice and seasonings.
  4. Oven Cooking – for a roasted taste, spread thinly on a baking sheet and back at 425 F for 20-25minutes. Stirring part way through.
  5. Stove top Cooking– if you are in a rush put the cauliflower mixture in non stick skillet or frying pan and cook over medium-high heat for about 15 minutes stirring frequently.

Recipe Notes

Alternate versions (you can get as creative as you want)
Cilantro & Lime Cauliflower Rice
-Sub out the garlic and lemon, and add: 1 cup finely chopped cilantro and juice of 1-2 limes
Mexican Fried Cauliflower Rice
-Sub out the kale (or keep it if you want)
1 jalapeno, finely chopped
1 tsp ground cumin
1/2 tsp paprika
1/2 tsp cayenne
2 tbsp chopped cilantro
1/2 spanish onion finely chopped
4-5 cherry tomatoes sliced