This recipe is super simple, yet delivers a burst of fresh, vibrant flavors. Perfect for a quick weeknight dinner or a light lunch. It’s also surprisingly versatile. Try adding grilled chicken or shrimp for a heartier meal, or serve it as a side dish with your favorite protein. I think its a wonderful dish for a casual date, a special occasion or a relaxing Sunday.
One of my best friends, Sarah, raves about this recipe, making it at least once a week. She says its a 'miracle recipe' for keeping her healthy eating plans on track. Personally, I'm often juggling multiple things at once, and I need recipes that are quick, easy, and packed with flavor. This cauliflower rice recipe perfectly fits the bill, and Sarah's enthusiasm is totally justified!
Required Equipments
- Large bowl
- Box grater
- Large skillet
- Wooden spoon
- Measuring cups and spoons
Cauliflower-Rice-with-Pesto-and-Sun-dried-Tomatoes
This vibrant and flavorful cauliflower rice dish is a quick, easy, and healthy meal option. It’s packed with flavor from fresh pesto and sun-dried tomatoes, and it’s surprisingly versatile!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 5 minutes
Cook Time: 5 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, let's tackle the cauliflower. Wash a large head of cauliflower and cut it into florets. Use a box grater to shred the florets into a rice-like consistency. Don't worry about making them perfectly uniform; a little texture is great. (And you can do this slightly faster if you use a food processor if you have one!)
- Next, heat a large skillet over medium heat. Add a drizzle of good quality olive oil – extra virgin is my personal favorite. Once the oil shimmers, add your cauliflower rice. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower is slightly tender but still has a bit of a bite. Overcooked cauliflower is sad cauliflower!
- Now, it's pesto time. I know, I know, store-bought is convenient, but making your own is surprisingly easy and SO much more flavorful. If you're short on time, a good store-bought pesto will work, just make sure it's one you enjoy the taste of. If you are making your own, finely chop fresh basil leaves, garlic cloves, pine nuts (or walnuts!), and parmesan cheese. Combine these with extra virgin olive oil and a bit of salt and pepper in a food processor or blender until you have a smooth paste. (If you want a less chunky pesto feel free to remove the skins from the pine nuts before processing).
- Once the cauliflower rice is nearly done, add the pesto to the skillet. Stir gently to coat the rice evenly with the vibrant green goodness. It is at this stage I add the sun-dried tomatoes. Cut them into small pieces if they are large and toss them into the mix. Cook for another minute or two, just long enough for everything to combine beautifully. If it becomes to dry, feel free to spritz with a bit more olive oil or add a splash of water.
- Finally, taste and adjust the seasoning. You might need a pinch more salt, or perhaps a little extra pepper. I often add a tiny squeeze of lemon juice at the end to lift the flavors, but this is totally optional, just depends on your preference. Serve immediately and watch your loved ones gobble it up (or at least I hope they do!)
📝 Notes
- Feel free to adjust the amount of pesto and sun-dried tomatoes to your liking. Add a squeeze of lemon juice at the end for extra brightness! Also a pinch of red pepper flakes if you are looking for a bit of extra kick.
- For a vegan option, make sure your pesto doesn't contain parmesan cheese, and use nutritional yeast for a cheesy flavor.
🍎 Nutrition
Calories: 250kcal
Protein: 8g
Fat: 15g
Carbohydrates: 25g
Fiber: 5g
Calcium: 20mg
