Pesto Cauliflower Rice

Pesto Cauliflower Rice

Cauliflower rice is flavored with pesto for an easy, low-carb, gluten-free dish.

Pesto Cauliflower Rice



  • 3 cups cauliflower rice (see note)
  • 1 tbsp olive oil

For the Kale Pesto:

  • 2 cups packed shredded kale stems removed
  • 1/3 cup to 1/2 cup extra virgin olive oil start with 1/3 and add more if needed
  • 1 garlic clove
  • Juice of 1/2 a lemon
  • 1/3 cup grated Parmesan cheese
  • 3 tbsp  chopped walnuts


  1. Add oil to a large skillet and bring to medium heat. Add in cauliflower rice and cook until tender.
  2. To make the pesto, add all pesto ingredients into a food processor. Pulse several minutes until it reaches a thick sauce consistency. Pesto will initially be very chunky but will break down further into a sauce-like consistency after a few minutes. If it is not breaking down, add a little more olive oil until it does break down.  Taste and adjust as needed. Depending on the type of kale you use and personal preference you may want to add more cheese, oil, lemon, etc.
  3. Stir pesto into the cauliflower rice. Start with a few tablespoons and add more as needed until it reaches your desired taste. You may not need the entire amount and can reserve any unused pesto for another recipe.
  4. Serve cauliflower rice warm. Garnish with more parmesan cheese if desired.

This recipe and image adapted from:

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