Lemon Parsley Cauliflower “Rice”

October 17, 2012 in Categories: , , by

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I have to admit that I’ve never really liked rice, not unless it was drenched in the sauce from several different Chinese food dishes from an authentic restaurant.  When I first started eating low carb, I often made rice as a starch for my husband because it was so easy for me to abstain and just stick with my low-carb veggies.  Now, we don’t eat rice at all except for very rare occasions when I’ll make some for my husband and kids.  If a dish calls for rice (typically a stir fry or Indian-inspired dish), I make the standard paleo substitute of cauliflower rice.  But, I have to admit that, unless it’s going to be drowned in sauce, I find this just as boring and bland as rice itself.  At least, I used to find it boring.  I started playing with flavorings for cauliflower rice to jazz it up and make it stand alone as a flavor on the plate (no sauce required!).  The inspiration for this variation comes from a recipe from my old Good Housekeeping cookbook that I used to make with fish fairly often.  Besides being delicious beside fish, it’s also pretty awesome beside pork.  Makes 4-5 servings.

Lemon-Parsley Cauliflower Rice


  • 1 small head of cauliflower (4-5 cups riced)
  • 3 Tbsp cooking fat (I like half tallow or lard and half coconut oil )
  • 2 tsp lemon zest (approximately 1 lemon)
  • 4 Tbsp chopped fresh pasley
  • 1/8 tsp Salt , to taste
  1. Trim cauliflower and place florets in a Food Processor (you may have to do this in batches).  Pulse until chopped to rice grain size.  Set aside.
  2. Heat cooking fat in a large frying pan or Wok over medium-high heat.  Add cauliflower to the oil and cook, stirring frequently until cauliflower is cooked al dente (about 6-8 minutes).
  3. Stir in lemon zest, parsley and salt.  Cook 1 minute.  Enjoy!


Oh, I am so excited to see this recipe! Our family actually ate a lot of rice until the recent Consumer Reports article about arsenic found in rice. Needless to say rice has been banned at our house, but I can’t wait to experiment with cauliflower rice!

Made this last night…absolutely delicious and much “lighter” in feel than rice.,…What’s fantastic about it…is that it STILL is a great “sauce absorber” and really seems like a starchy food…but it’s not!!!…This will be my new “go-to” side-dish recipe for saucy mains…..Thank you so much…..4****!!

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We’ve been trying to cut out the bad carbs from our diet and so I’ve been searching for good cauliflower dishes. Tried another “rice” recipe which wasn’t so great, but last night this got “m’mmm, delicious” tick of approval, so thank you very much! Anita (Melbourne, Oz)

I’m a huge Japanese cuisine fan, with most of the food I love including rice but since I’m starting the AIP plan I’ve been saddened thinking I may have to cut all my favourite stuff out! It’s nice finding out I can make a lot of alternatives to the things I love, especially rice! So thank you so much. I’m really curious to see if I could make a sushi of sorts with this too. hmm.. I’ll have to try it. Thanks again!

I don’t see how fried cauliflower can possibly be healthier or tastier than plain brown rice. As for the rules f the paleo diet, rice has been around for about 12000 years. Cauliflower is a ‘modern’ Brassica (earliest mentions were in 12th/13th centuries). If you want to eat something closer to what was around before then, you’d have to eat the leaves of the cauliflower plant, not the head.

“You cooked the cauliflower flavor out of the cauliflower” was the praise my SO gave me when I made this, along with your Simple Shrimp Feast for dinner tonight! He had seconds and this is great because he requested I not try to sneak cauliflower into pizza crust again. Looking forward to using this vegetable prep technique again.

I hate cooked cauliflower and I never make it. I am currently trying to lose weight and I have a little bit of craving for grains. This recipe is wonderful and opens up so many possibilities. Thank you very much.

Made cauliflower rice last night. I added chopped sundried tomatoes. YUMMY! I don’t even care much for cauliflower.

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