Food,  Recipes

Herbed Cauliflower Rice

I wanted to give cauliflower rice a try and discovered that I love it and it tasted just as good as my jasmine rice. I  served it as a Mediterranean  dish and instead of adding chives I chopped green onion and added some chopped cucumbers as a garnish and used cilantro instead of parsley.”The herbs add a fresh zip to this cauliflower rice, making for a tasty side dish. The secret to a fluffy and light texture is to dry the ‘rice’ on the stovetop before serving.”


1 head cauliflower, cut into florets (Organic Cauliflower 1 lbs, optional)

2 teaspoons chopped fresh chives

2 teaspoons chopped fresh parsley

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

salt and ground black pepper to taste


Place a steamer insert into a pot and fill with water to just below the bottom of the steamer.

Bring water to a boil. Add cauliflower, cover, and steam until fork-tender, 10 to 15 minutes. 

Remove cauliflower and steamer from the pot. Drain all water and return cauliflower to the empty pot.

Add chives, parsley, garlic powder, and onion powder.

Set pot over medium-low heat. Mash cauliflower with a potato masher to the consistency of rice grains.

Stir until excess moisture evaporates and the ‘rice’ appears fluffy, 5 to 7 minutes. Season with salt and pepper.

Nutrition Facts

Per Serving: 37 calories; 0.2 g fat; 7.9 g carbohydrates; 2.9 g protein; 0 mg cholesterol; 82 mg sodium.