Garlic Parmesan Cauliflower Rice to go with absolutely almost everything from steak to chicken, to fish, to shrimp. It’s roasted for about 20 minutes and it’s super flavorful with lots of olive oil, garlic, parmesan, fresh parsley salt, and black pepper.

Overhead photo of a bowl of garlic parmesan cauliflower rice with a spoon inside.

I love cauliflower rice and I’m guessing if you are visiting this recipe post you probably like it too or at least you’re curious to know how to make it. I love cauliflower rice, I make it often like my Spicy Chicken with Cauliflower Rice, Easy Zucchini Cauliflower Rice, and Mushroom Cauliflower Rice Skillet. I like that it’s the same texture as fluffy rice but less starchy. Nowadays, many supermarkets carry it already chopped like a “rice” consistency.

I normally find it in the chopped veggies section at my local grocery store. I have to say that it’s a little more expensive than the actual cauliflower head, but I think it’s worth the price because it is a super time saver. But you can also make your own with the help of a food processor. See the instructions below.

How to make this Garlic Parmesan Cauliflower Rice recipe?

  1. First, I cut a medium cauliflower head into florets and roasted them for about 20-25 minutes.
  2. After that I just added the florets in a food processor and pulsed it for about 20 seconds. It’s more than enough time to turn the florets into “rice”. If you pulse it for more than that your cauliflower “rice” would become cauliflower “mashed”.
  3. Finally, I transferred the cauliflower “rice” to a medium bowl and seasoned it with parmesan and fresh chopped parsley. So good!

Garlic Parmesan Cauliflower Rice Primavera Kitchen Recipe

I think this is the perfect low-carb and gluten-free side dish to go with just about anything such as chicken, steak, fish, or shrimp.

It’s also a great addition to your salad. If you love quinoa for example but at this moment you are on a low-carb diet, you can replace quinoa with cauliflower rice. Awesome, right?! If I were you I would run to the kitchen right now to make this recipe for dinner tonight. Enjoy!

Garlic Parmesan Cauliflower Rice Recipe

4.05 from 20 votes
Author: Olivia Ribas
Servings4 people
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Garlic Parmesan Cauliflower Rice to go with absolutely almost everything from steak to chicken, to fish, to shrimp. It’s roasted for about 20 minutes and it’s super flavourful with lots of olive oil, garlic, parmesan, fresh parsley and salt and black pepper.
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Ingredients 
 

  • 1 medium-big cauliflower head cut into florets
  • 2 tablespoon olive oil
  • 3 cloves garlic chopped
  • Salt and black pepper to taste
  • ¼ cup Parmesan cheese you may add more or less. It depends on the size of the cauliflower
  • Fresh chopped parsley for garnishing

Instructions 

  • Preheat oven to 425ºF.
  • Add the cauliflower florets (spread out in a single layer), olive oil, garlic, salt and black pepper on the prepared sheet pan.
  • Roast the florets for about 20-25 minutes or until tender and gold.
  • Remove the cauliflower from the oven and add it in the food processor.
  • Pulse the cauliflower florets in a food processor for about 25-30 seconds until it's a rice-like consistency.
  • Place the cauliflower rice in a bowl and add Parmesan cheese and garnish with chopped parsley. Enjoy!

Notes

  • To save time, you can buy pre-cut cauliflower florets or riced cauliflower. 
  • Not a fan of parmesan cheese? Try nutritional yeast.
  • To store: Store the cauliflower rice for up to 4 days in the fridge in an airtight container. 
  • To freeze: Freeze the rice in a freezer-safe bag or container for up to 2 months.

Nutrition

Serving: 1/4, Calories: 275kcal, Carbohydrates: 13g, Protein: 17g, Fat: 19g, Cholesterol: 24mg, Sodium: 634mg, Fiber: 5g, Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Garlic Parmesan Cauliflower Rice Primavera Kitchen Recipe
Olivia Ribas

Welcome

Hi, I'm Olivia


Happy to have you here! I’ve been creating and sharing tasty, easy-to-make recipes on Primavera Kitchen for over 10 years now! I’m all about simple, delicious recipes made with fresh, seasonal, and wholesome ingredients that your whole family will love.

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4.05 from 20 votes (19 ratings without comment)

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8 Comments

  1. Kathy says:

    How do you make the recipe if you have the bag of cauliflower rice?

    1. Olivia Ribas says:

      Totally 😉

  2. Sarah says:

    I’d like to know this as well…

  3. Sarah says:

    How would you make this with pre “riced” bagged cauliflower rather than the full cauliflower florets?

    1. Olivia Ribas says:

      You can roast the pre “riced” bagged cauliflower. It will work well.

  4. Michelle Nettles says:

    This is sooo yummy!! I use the frozen bag of cauli rice. Thanks for sharing!! 🙂

    1. Olivia Ribas says:

      You’re very welcome 😉

  5. Cheryl says:

    About how manY ounces of riced cauliflower would you guess?