Pesto Cauliflower Rice

pesto cauliflower rice

Spruce up your main course with this flavorful pesto cauliflower rice recipe. This side dish can be made in 10 minutes and is bursting with bright, tangy goodness, and loaded with healthy fats.



  • 4 cups riced cauliflower
  • 1/2 cup spinach (tightly packed)
  • 1/2 cup arugula (tightly packed)
  • 1 cup basil (tightly packed)
  • 1/2 cup pine nuts
  • 1/4 parmesan cheese
  • 1/4 cup olive oil + 1 tablespoon
  • 1 lemon (zest and juice reserved)
  • 1 1/4  teaspoons salt
  • 1/2 teaspoon pepper
  • 12 tablespoons water


  1. Add pine nuts to a small dry skillet set over low-medium heat.  Lightly toast nuts for 2-3 minutes until golden brown and fragrant.   Remove from heat and let cool.
  2. To a high speed blender add cooled pine nuts, spinach, arugula, basil, 1/4 cup of olive oil, parmesan cheese, lemon zest, lemon juice, 1 teaspoon salt, and 1/4  teaspoon pepper.   Blend on high until smooth. Add 1-2 tablespoons of water if needed to reach desired consistency.  Adjust seasoning to taste.
  3. In a large skillet set over medium heat, add remaining olive oil.   Toss in riced cauliflower, 1/4  teaspoon salt, and remaining pepper.   Cook for 5-6 minutes until tender, tossing gently every couple of minutes to avoid burning.
  4. Add desired amount of pesto to the cauliflower.  Start with 2-3 tablespoons and adjust as needed.


Keywords: pesto cauliflower rice