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KETO LEMON HERB RICED CAULIFLOWER

Fresh herbs and lemon make this riced cauliflower recipe one that doesn't have to pretend to be something else. 

NAME
Lemon Herb Riced Cauliflower

DESCRIPTION
Because I love Asian cuisine, I loooooove rice. Sticky rice, fried rice, sushi rice, and anything else you can think of. When I think of rice in terms of Midwestern food, having it with herbs and lemon is the first thing that springs to mind. I’m not going to lie—I enjoy it, too.

However, I’m not one of those people to be satisfied with a pale substitution. That’s one of the reasons I’ve held off on sharing a cauliflower rice recipe. Cauliflower is neither rice nor potatoes. Cauliflower deserves to be recognized for its own merits: high in vitamins, low in carbs, sugar free, gluten free, full of fiber, and versatile. My Lemon Herb Riced Cauliflower recipe is a side dish that doesn’t pretend to be something else because it doesn’t need to.

The secret to fresh taste of my Lemon Herb Rice Cauliflower is to add the herbs right before serving. That way, the flavors pop. 

Okay, you can make this when you want a side dish that can replace rice. Remember, though, that this is a delicious vegetable preparation that should be enjoyed for what it is. I like to serve it with Cajun Salmon or Rack of Lamb. Having fresh flavors that aren’t pretending to be something else? That’s KetoLuxe.

Want to know more about my keto philosophy? Download my new, improved Guide to Eating KetoLuxe. 

PREP
Less than 5 minutes

COOK
6 minutes

INGREDIENTS
2 cups riced cauliflower (or cauliflower rice)
4 tablespoons olive oil
1 tablespoon fresh lemon juice
1 tablespoon fresh thyme leaves, removed from stem
1 tablespoon fresh parsley, chopped
1 tablespoon fresh chives, chopped

DIRECTIONS

  1. Place riced cauliflower and olive oil in a sauté pan.
  2. Cook cauliflower over medium heat, stirring often, for about 6 minutes or until soft.
  3. Remove from heat.
  4. Stir in lemon juice, thyme, parsley, and chives.
  5. Serve immediately as a side dish.

YIELD
4 servings

NOTES
When I make this dish, I like to prepare the cauliflower by first roasting a head roasting and then putting through a ricer. You can do this if you have time. More often than not, though, it just doesn’t happen. The images included with this recipe are ones from where I am serving this recipe start with “cauliflower rice” from the grocery store.

While you could make this dish ahead, I don’t suggest it. The flavor of the herbs becomes muted when reheated.

NUTRITION BREAKDOWN, EACH SERVING
Net carbs: 2 grams
Sugar alcohols: 0 grams
Total carbs: 3 grams
Fiber: 1 gram
Fat: 14 grams
Protein: 1 gram
Calories: 136
Glycemic load: 0

DOWNLOAD RECIPE HERE

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