Garlic and Herb Cauliflower Rice

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  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
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1 small head cauliflower

2 to 3 tablespoons unsalted ghee

2 cloves garlic, grated

Kosher salt and freshly ground black pepper

3 tablespoons chopped dill, plus more for garnish

2 tablespoons minced chives, plus more for garnish

1 tablespoon finely chopped flat-leaf parsley, plus more for garnish


  1. Cut the cauliflower into large florets. Transfer to a food processor, in batches if necessary, and pulse until the cauliflower resembles rice. Pour into a medium bowl. You should have 3 1/2 to 4 cups of cauliflower rice.
  2. Heat a large nonstick skillet over medium heat. Add the ghee and garlic; cook, stirring, until the garlic is golden and fragrant, 1 to 2 minutes. Next, add the cauliflower rice. Cook, stirring often, for 5 minutes. Once the cauliflower rice has softened and is lightly golden, remove from the heat and season with salt and pepper. Stir in the 3 tablespoons dill, 2 tablespoons chives, and 1 tablespoon parsley. Taste and add more salt and pepper, if desired.
  3. To serve, scoop the cauliflower rice into a shallow bowl and garnish with more herbs and black pepper. 

Cook’s Note

This cauliflower rice goes great with beef stew, roast chicken, meatballs and marinara or any way you would use rice.