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Green Cauliflower Rice
Green cauliflower rice is the perfect low carb side dish, great with Mexican meals or even for breakfast with eggs! This simple dish is ready in under 15 minutes and is naturally gluten free, vegan, Whole30 and keto friendly.
In a large skillet, heat cauliflower rice over medium heat for 5-6 minutes until defrosted and most of the water has cooked off.
While cauliflower rice is cooking, make the green sauce in the food processor.
First blend up the kale, fresh Italian parsley, cilantro, lime juice and avocado oil in the food processor until the herbs are broken down.
Next add the salt, garlic powder and walnuts to the food processor and process on high until well combined and the mixture forms a sauce. If needed, add 1-2 tablespoons of water to help thin it out.
Take rice off of heat and add the green sauce to the skillet. Stir well to fully incorporate.
Serve with your favorite protein or use it as a base for a yummy veggie bowl.
How long can this be stored in the fridge?You can store this vegan green cauliflower rice in the fridge for up to 4 days after cooking.Can you freeze green cauliflower rice?Yes! You an freeze green cauliflower rice after cooking. Freeze in a freezer safe bag (get out as much of the air as possible) for up to 2 months.To defrost, simply store in the fridge overnight or defrost in the microwave or on the stove.You will want to cook this for a few minutes in a hot skillet after defrosting, as there will be some excess liquid from defrosting that you will want to cook off.Substitutions:
Cauliflower rice: You can also make this recipe with cooked rice or even riced broccoli in place of cauliflower rice.
Lime juice: you can use lemon juice or even red wine vinegar in place of lime juice. The flavor will be slightly different but it’s a great twist!
Walnuts: you can also use hemp hearts, pumpkin seeds (shelled), sunflower seeds, cashews or even almonds in place of the walnuts.
Garlic powder: you can use 1 clove fresh garlic in place of garlic powder, however I like that the garlic is not too overpowering in this recipe.