Cauliflower Rice with Pesto (Easy Side Dish)
Pesto cauliflower rice is an easy side dish that comes together in just minutes with cauliflower rice, pesto, and tomatoes. It’s a simple way to add more vegetables to your meal while still getting all the fresh, herby flavor of pesto. Perfect for summer, this cauliflower rice pairs well with shrimp, salmon, chicken, white beans, or any protein you have on hand.
I’ve been eating cauliflower rice since it first became popular back in 2013, and it’s still one of my favorite ways to get more vegetables into my meals. Over the years, I’ve found that frozen cauliflower rice is much easier to work with than making it from scratch, and I actually prefer the milder flavor. During the summer, when I always seem to have pesto in the fridge, this is one of the side dishes I make on repeat. It’s quick, flavorful, and an easy way to turn a bag of cauliflower rice into something you’ll actually look forward to eating.
If you’re looking for more easy ways to use pesto, try my Pesto Pasta Salad with Sundried Tomatoes, Pesto Tuna Pasta, or Pesto Shrimp Orzo. They’re all simple recipes that come together quickly and are perfect for busy weeknights, meal prep, or summer meals.
Ingredient spotlight
- Frozen Cauliflower Rice – I almost always use frozen cauliflower rice for this recipe. It’s easy to find in most grocery stores, cooks quickly, and saves the step of making cauliflower rice from scratch. I also find that frozen cauliflower rice has a milder flavor than fresh cauliflower rice, making it a great base for pesto.
- Pesto – Pesto is what gives this cauliflower rice so much flavor. Use your favorite homemade pesto or a good store-bought pesto. Since pesto is the star of the recipe, choose one you really enjoy. If you need inspiration, check out my collection of dairy free pesto recipes for plenty of homemade options.
Step by step
Finely chop the onion. Spray the preheated pan with olive oil or avocado oil spray and add the onion. Cook 3-4 minutes, stirring occasionally. After 3-4 minutes, add the cauliflower rice, salt and garlic powder to the pan with the onions. Cook over medium to medium high heat for 7-10 minutes until all the water from the cauliflower rice has evaporated and the rice is soft but not mushy. Be sure to stir the pan occasionally. Turn off the heat. Add pesto and sliced cherry tomatoes. Stir well. Serve hot, cold or at room temperature. Top with some extra fresh basil for garnish.
Tips for success
- Use shortcuts when possible. Frozen cauliflower rice and store-bought pesto make this recipe incredibly easy to throw together on busy nights. You can also use homemade pesto that you’ve made ahead of time.
- No frozen cauliflower rice? You can make your own by pulsing fresh cauliflower in a food processor until it resembles rice. When cooking fresh cauliflower rice, cover the skillet for the first few minutes to help it steam and soften before uncovering it to finish cooking.
15 Minute Pesto Cauliflower Rice
Ingredients
- 1 medium onion (white or yellow is best)
- 2 bags frozen cauliflower rice
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 3/4 cup pesto
- 1/2 cup chopped tomatoes
Instructions
- Preheat a large skillet over medium heat.
- While the skillet is preheating, chop the onion.1 medium onion (white or yellow is best)
- Spray the skillet with olive oil or avocado oil then add the onion. Cook 2-3 minutes.1 medium onion (white or yellow is best)
- Break up any clumps of frozen cauliflower rice then add it to the skillet along with the salt and garlic powder. Turn the heat up to medium high and cook for 7-10 minutes, stirring occasionally.2 bags frozen cauliflower rice, 1 teaspoon sea salt, 1 teaspoon garlic powder
- Chop the tomatoes and make the pesto if needed.1/2 cup chopped tomatoes
- Once most of the liquid has been cooked off the cauliflower rice, turn off the heat and add the pesto and tomatoes. Stir well and serve hot or at room temperature.3/4 cup pesto, 1/2 cup chopped tomatoes
Recipe Notes
- Break up large clumps before cooking. Take a minute to break apart the frozen cauliflower rice in the bag before adding it to the skillet. Large frozen clumps can take longer to cook and may heat unevenly.
- Let the moisture cook off. Frozen cauliflower rice releases a lot of water as it cooks. Cook over medium-high heat and allow the excess moisture to evaporate so the cauliflower rice stays fluffy instead of becoming mushy.
- Fridge: Store in the fridge for up to 4 days in an airtight container. Reheat in the microwave or on the stove over low heat. It can also be eaten cold or at room temperature.
Nutrition Information
Additions and variations
Add More Flavor
- Stir in chopped sundried tomatoes packed in oil for an extra punch of savory flavor.
- Add a pinch of crushed red pepper flakes if you like a little heat.
- Finish with a squeeze of fresh lemon juice to brighten the flavors.
Make It a Meal
- Add white beans for an easy vegetarian protein option.
- Top with cooked chicken, shrimp, or salmon for a more filling dinner.
- If adding extra protein or beans, you may want to stir in a little more pesto to ensure everything is well coated.
How to Serve Pesto Cauliflower Rice
Pesto cauliflower rice makes an easy side dish for almost any protein. I especially love it alongside grilled chicken, balsamic chicken, sundried tomato shrimp, salmon, or white beans for a simple meal with plenty of flavor.
If you have leftovers, try reheating them and serving them with eggs for breakfast the next morning. The pesto adds so much flavor that it feels completely different from plain cauliflower rice.
Common questions
How do you make cauliflower rice not soggy?
Cauliflower rice can become soggy if it isn’t cooked over high enough heat or if the excess moisture isn’t allowed to evaporate. Frozen cauliflower rice releases quite a bit of water as it cooks, so be sure to cook it over medium-high heat and continue cooking until most of the liquid has cooked off.
If you’re using fresh cauliflower rice, start by covering the pan for about 5 minutes to help soften the cauliflower, then uncover it and continue cooking until any excess moisture has evaporated.
