Roasted Cauliflower “Rice” with Garlic and Lemon Recipe

Roasted Cauliflower “Rice” with Garlic and Lemon Recipe

How To Make Roasted Cauliflower Rice with Garlic and Lemon

Enjoy a low-carb rice alternative with this cauliflower rice tossed with garlic and olive oil, baked, and finished with a squeeze of lemon juice.

Preparation: 5 minutes
Cooking: 25 minutes
Total: 30 minutes



  • 16ozriced cauliflower
  • 1tbspolive oil
  • 3clovesgarlic,chopped
  • ½tspkosher salt
  • 2tspfresh parsley,chopped
  • 1tspfresh lemon juice


  1. To cut the cauliflower into rice, remove the core and coarsely chop the cauliflower into florets, then place the cauliflower (in 3 or 4 batches) in a food processor.

  2. Pulse until the cauliflower is small and has the texture of rice or couscous – don’t over process or it will get mushy. Set aside and repeat with the remaining cauliflower.

  3. Preheat oven to 425 degrees F. Spray a large sheet pan with oil.

  4. Combine the riced cauliflower, olive oil, garlic, and salt on the prepared sheet pan, spread out in a single layer, and roast in the oven for 25 minutes, mixing halfway until golden.

  5. Remove from oven, top with fresh lemon juice and parsley.  Makes 1½ cups.


  • Calories: 124.08kcal
  • Fat: 7.42g
  • Saturated Fat: 1.23g
  • Monounsaturated Fat: 5.01g
  • Polyunsaturated Fat: 0.79g
  • Carbohydrates: 13.01g
  • Fiber: 4.68g
  • Sugar: 4.45g
  • Protein: 4.69g
  • Sodium: 540.01mg
  • Calcium: 60.28mg
  • Potassium: 705.87mg
  • Iron: 1.15mg
  • Vitamin A: 5.26µg
  • Vitamin C: 113.37mg
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