Cauliflower rice is a quick and easy way to replace starchy rice in any dish. This recipe is a light and flavorful way to get more veggies on your plate.
Pulse the cauliflower florets in a food processor for about 25-30 seconds until it’s a rice-like consistency. Set aside.
Add oil on pot or skillet over medium heat. Sauté onion for about 5 minutes. Then add zucchini, garlic powder, salt and black pepper. Cook for about 4 minutes.
Add riced cauliflower, pesto and mix everything well. Cook until tender.
When it’s time to serve, top with hemp seeds and fresh chopped parsley.
Notes
Smaller zucchinis are less watery than larger ones.
To save time, you can buy pre-cut cauliflower florets or riced cauliflower.
Make sure to dice the zucchini finely so you get even bites of cauliflower and zucchini.
To store: Store the zucchini 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.