Of all the cauliflower rice recipes I’ve tried, this one with garlic and herbs is my absolute favorite.
Adam and I usually find cauliflower rice extremely bland, so we put our heads together and came up with this herby riced cauliflower with garlic, lemon, and almonds. You have to try this recipe!
We like making cauliflower rice when we are in the mood for rice but we are looking to eat more veggies. The herbs, garlic, and lemon add flavor, while the almonds add extra texture.
Key Ingredients
- Cauliflower: You can use store-bought cauliflower rice (fresh or frozen) or make your own. I’ve shared how to make cauliflower rice below.
- Butter: I love the flavor of butter in this recipe. You can substitute the butter with olive oil or use a plant-based butter.
- Garlic: I cook the garlic briefly in the hot butter before adding the cauliflower, and I love the toasty, garlicky flavor it adds.
- Almonds: Add texture to the cauliflower. You can leave them out or substitute them with other nuts and seeds.
- Fresh herbs: I love a combination of fresh herbs in this recipe and often reach for sliced green onions or chives, parsley, and dill.
- Lemon: A squeeze of fresh lemon juice just before serving makes a big difference in flavor.
Find the full recipe with measurements below.
How to Make Cauliflower Rice
Tip 1: Use a food processor. If you cannot find pre-riced cauliflower at the store, don’t worry! The quickest method for making cauliflower rice is to use a food processor. Cut a head of cauliflower into large chunks and toss them into your food processor bowl. Then, pulse the cauliflower into tiny bits.
Tip 2: No food processor. Use a box grater. If you don’t have a food processor, you can still make cauliflower rice! I use a box grater and grate florets along the side with the larger holes. The texture isn’t exactly the same as when you use a food processor, but it still does the trick.
Tip 3: Cook in a skillet with butter. I cook the cauliflower rice in a skillet on the stovetop. You can roast it, but I like the texture you get when using a skillet. To make my favorite cauliflower rice recipe, you’ll melt butter in your skillet, stir in the cauliflower rice, and cook until it picks up a little color and becomes tender (7 to 10 minutes).
Tip 4: Add lots of flavor. Then, before serving, take the skillet off the heat and stir in lots of fresh herbs, sliced almonds, lemon juice, salt, and pepper. So delicious!
More Cauliflower Recipes
- Easy Mashed Cauliflower
- Chimichurri Cauliflower Steaks
- Parmesan Lemon Roasted Cauliflower
- Baked Buffalo Cauliflower Wings
- Easy Roasted Cauliflower Soup
Best Cauliflower Rice We've Made
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Cauliflower rice is a versatile and healthy side dish, and this is my favorite way to cook it. We kick up the flavor with butter, fresh herbs, lemon juice, and garlic. I love stirring in roasted sliced almonds for extra crunch and texture. You can leave these out or substitute other nuts or seeds. This recipe is gluten-free, keto-friendly, low-carb, and if you substitute the butter for olive oil, it is vegan and plant-based.
Watch Us Make the Recipe
You Will Need
1 medium head cauliflower or 16 ounces cauliflower rice
½ cup sliced almonds
2 tablespoons butter
2 cloves garlic, minced
¼ teaspoon fine sea salt
Fresh ground black pepper, to taste
¾ cup chopped fresh herbs like green onion, chives, parsley, dill, cilantro, or basil
1 tablespoon lemon juice or more to taste
Directions
- How to Make Cauliflower Rice
1If using a food processor, cut the head of cauliflower into medium chunks and remove the core. Working in batches, add the cauliflower to the bowl of a food processor and pulse until the cauliflower breaks down into tiny bits that resemble rice.
2If using a box grater, cut the head of cauliflower into quarters and remove the core. Use the medium-sized holes to grate each quarter into small bits resembling rice.
3For the best cauliflower rice, transfer the riced cauliflower to a clean dish towel and press to remove excess moisture before cooking.
- Make Garlic Herb Cauliflower Rice
1Add the almonds to a large skillet over medium heat. Stir them around the pan until they are fragrant and lightly toasted, about 3 minutes. Keep a close eye on the nuts since they do toast quickly. Transfer the toasted almonds to a bowl and save for later.
2Return the skillet to the heat and add the butter. When the butter is melted and bubbling, stir in the garlic. Cook the garlic, stirring it around the pan, until fragrant, about 30 seconds.
3Add the cauliflower rice, salt, and a few grinds of black pepper. Cook, stirring occasionally, until the cauliflower rice is crisp-tender and starts to turn light brown in places, 7 to 10 minutes.
4Take the skillet off the heat and stir in the fresh herbs, lemon juice, and toasted almonds. Taste and adjust with additional salt, pepper, or lemon juice.
Adam and Joanne's Tips
- Storing: Cooked cauliflower rice lasts in an airtight container for 3 to 5 days in the fridge. You can prep the cauliflower rice well in advance and then cook it another day. After ricing your cauliflower, transfer the rice crumbles to a food-safe container and refrigerate for up to four days or freeze for up to 1 month.
- Frozen riced cauliflower: Add to the skillet still frozen.
- Leftovers should last in an airtight container in the refrigerator for 3 to 5 days.
- The nutrition facts provided below are estimates.
Loved the flavor tonight with my salmon and arugula and carrot salad . I used toasted pecans as I had walnut and dates in my carrot with honey yogurt salad. Thanks for making a tasty dish
You are so welcome! 🙂
Delicious! Restaurant quality if done right, I added quartered cherry tomatoes and it was scrumptious
Great idea to add cherry tomatoes 🙂
I love this recipe, its so incredibly tasty!! I used fresh organic cauliflower this time, and as it was my main meal I decided to add some blackeye beans for protein which didn’t alter the taste at all, also added some diced sweet red pepper. I totally love your cauliflower rice. Eating it now while I write this. Huge thank you from Dublin Ireland
You are so welcome! 🙂
WOW! Finally a recipe that hides the “cauliflower” taste and can pass for rice! I can’t believe how good this turned out. Wonderful recipe! Thanks!
You made our day with this comment/review! 🙂
My family loved the flavour! My son said it’s the best cauliflower rice and to make sure I don’t lose the recipe! So I made sure to write his comments in my recipe notes! Thank you!
You are so welcome! 🙂
GREAT recipe. Not exactly what I was looking for, but now it’s one of my favorites. I followed your recipe the first time. Clearly cauliflower is not the most eye appealing so I added. 1/4 cup of raisins. Not only did it add a little extra zing to the recipe, it added color and of course, the health benefits. Give it a try.
Great combination of flavors. I used the cauliflower rice from Trader Joe’s ( normally very bland) Thank you!
WOW!!! How tasty!!! This grandma got the big bag of frozen cauliflower rice at Costco in order to reduce the carbs in my diet. I’ve been trying to figure out how to make it taste good. You’ve done it, successfully. I would advise against replacing the butter in your dish with any type of oil because the butter adds a delicious flavour. My herbs were parsley and green onions – and I added a grated carrot for color. The lemon is also essential for flavor. Thanks for sharing!
OMG, this was so good! I’ve always heard riced cauliflower is so bland but after reading all the rave reviews decided to try this recipe. So glad I did. My husband loved it too. I used TJ’s frozen riced cauliflower, cooked it in the mircrowave, and drained it in a sieve to remove any remaining water. I used chopped chives for the fresh herbs. The toasted, sliced almonds add a nice crunch to the dish. This will be my go-to recipe for cauliflower rice. Thank you for this great recipe!!
Yay! We worked on this recipe specifically because we were tired of having bland cauliflower recipe. We are thrilled that you love the recipe! 🙂
This was so delicious!! I told my hubby I like this better than rice. So much flavor, easy to make, and that crunch the almond gives is perfect! 👌🏻 thank you for sharing this amazing recipe!
Yes! The crunch is what turned me on to this recipe, too.
I just made this tonight. I followed your recipe exactly. My husband and I are serious rice lovers, and we’re on a no grain paleo diet right now, and we really miss rice. This was absolutely delicious! Thank you for helping get us through this transition.
Yay! This recipe is great for that. We are so happy you loved it 🙂
Garlic Herb Cauliflower Rice really is a game-changer—simple, aromatic, and packed with flavor.
Can you use store bought frozen cauliflower???🤔
Yep!
If I use frozen cauliflower rice in this recipe, should I defrost it first?
I think you should be fine adding it frozen (as long as it isn’t in one frozen clump).
I wanted a basic but flavorful riced cauliflower that would be a great rice sub with any dish.This recipe is IT! So simple but SO GOOD! I added chopped scallions & parsley with onion & garlic powders plus salt/pepper (no almonds; don’t like them). It’s delish all on its own! I cooked up a 30-oz bag of riced cauliflower and will freeze it in 2-cup portions for convenience. Thank you for such a great recipe–so happy I found it!
You are absolutely correct! This IS the best cauliflower rice I’ve ever had.
Super easy and delicious. Uses scallions and garlic. Yummy. Will definitely make again.
That’s wonderful, Dana. So happy you enjoyed it!
This cauliflower rice was so delicious! I added some sautéed onion to the garlic and some sumac spice along with lemon pepper seasoning since I didn’t have a lemon on hand. I loved the crunchy almonds too it really made it. Served it with chicken and yum!
I’ve tried to make cauliflower rice many times and it’s either soggy or tasteles. This is such a simple preparation and far and away my most successful result, thank you!
I tried a few ways of doing cauli rice over the years but it always kind of sucked. This recipe is really nice! Glad I found it.
BIG YUM!! Made it 2x in a week! Sooo good! Used avocado oil with a bit of butter and it still came out PERFECTLY:)
This is delicious! I used dill and added a diced English cucumber and feta. I’ll be eating it with salmon for dinner tonight. Thanks for a great recipe!
Absolutely fabulous. Can recommend to anyone. Made for various friends and all have been impressed. Thank you
I have never come across cauliflower rice until yesterday. Amazing discovery, and one that all the family love. Looking forward to discovering other recipes.
Keeps to its reputation damn good
So happy you enjoyed it!
I made this cauliflower rice tonight to serve with grilled salmon and it was delicious! Thank you Adam and Joanne. I have made several of your recipes in the past and they all have been fabulous.
Thanks for coming back and letting us know, Penny!
My wife loves this, but I am a texture as flavor person. I can’t deal with it, the flavor is good but I can’t deal with the texture. If you can deal with the texture the flavor is awesome. My wife is on a low carb diet and this recipe checks all the boxes for her.
Great recipe! My first time making cauliflower “rice” and I’m amazed at how easy it is! I added finely chopped shallots and used fresh basil, since that was in my kitchen. Also, no nuts,but only because I didn’t have any. Served with grilled shrimp and simple arugula salad with parm and EVOO. Husband raved, and so did I!
I gotta say this is the best veg recipe I have ever attempted! Im not a fan of veggies at all, they dont taste good usually no matter how you make them. I have made this 3 times in a little more than a week its so good and I made it in varying different ways its so versatile. Ive shared it and my friend loved it as well. I’ll be going thru the rest of your recipes to see if I can make any other veggies taste so good I actually want to make it over and over. THANK YOU!!!!!!
I made this with TJ’s frozen riced cauliflower, too, and loved it. Thank you. I didn’t have fresh herbs so used what I had; basil and za’atar and lemon. Yummy.
This was exactly what I was looking for! My husband loved it! I used frozen cauliflower rice (would probably thaw and drain next time), added a diced shallot, and subbed lime juice for the lemon. So good, I think we might have it again tonight.
Hi there…Made your cauliflower rice tonite for dinner … it was loved by all! I used mint & flat parsley , deluxe with sliced almonds, lots of fresh lemon juice. Will make again using sunflower seeds , walnuts , can’t wait to try it ! Please tell me other spice combinations. Also amounts of each combo. Would curry, turmeric, basil, cumin work? Thank U Thank U Thank U
This is a delicious, simple and versatile recipe! I used frozen riced cauliflower instead of fresh. I microwaved and drained it well before adding it to the pan, and it worked wonderfully. I used walnuts because I didn’t have almonds, and they were a delicious addition. I also threw some fresh cherry tomatoes into our rice bowls and finished them off with some lemon, garlic and mint sauce I made with plain Greek yogurt. I will definitely be making this again – thank you!
Great additions! So glad you loved it 🙂
So good thanks so much !
This is also the first recipe for me using riced cauliflower. It was absolutely delicious and so easy to make. I’m glad you said that it could be used frozen and just put into the frying pan. That’s exactly what I did it was quick and easy to make. I use TJ’s rice cauliflower Frozen. Since they did not have any green onion, one of the workers suggested chives which was absolutely perfect. Parsley chives and some dill is absolutely awesome for this recipe. So far I have paired it with pork roast, chicken, and specially salmon. It’s always awesome and fast and easy to make. Thank you so much again for the excellent recipe!
SO good! I made it with TJs cauliflower rice. So easy!