15 Minute Pesto Cauliflower Rice
This easy pesto cauliflower rice recipe comes together in minutes using frozen cauliflower rice and your favorite pesto. A simple summer side dish that's packed with flavor.
Servings 4
Calories 239kcal
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
Notes
Top tips
- 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
Calories: 239kcal | Carbohydrates: 16g | Protein: 7g | Fat: 17g | Fiber: 6g | Sugar: 7g
