By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 4
78 cal · 15 min
Sautéed Cauliflower Rice
Recipe GLPRfaabe59be8c32d
A light and nutritious side dish made with fresh cauliflower finely chopped or riced, sautéed with aromatic onion and garlic in vegetable oil. Seasoned with salt and pepper, then finished with a bright splash of citrus and fresh herbs. Ready in under 15 minutes.
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Ingredients
1 tablespoon vegetable oil
½ cup onion, diced
1 clove garlic clove, minced
4½ cups cauliflower, finely chopped or riced
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon fresh lemon or lime juice (optional)
2 tablespoons fresh parsley or cilantro, chopped (optional)
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Wash and grate or finely chop the cauliflower into rice-sized pieces, or pulse in a food processor until the texture resembles grain rice. Set aside.
Heat the vegetable oil in a large skillet over medium heat for about 1 minute until shimmering.
Add the diced onion to the hot oil and sauté for 3 to 5 minutes, stirring occasionally, until the onion becomes soft and translucent.
Add the minced garlic and stir constantly for about 30 seconds until fragrant.
Add the cauliflower rice to the skillet along with the salt and black pepper. Stir well to combine all ingredients.
Sauté for 3 to 5 minutes, stirring frequently, until the cauliflower is tender and heated through.
Remove from heat. Drizzle with lemon or lime juice if desired and top with fresh chopped parsley or cilantro.
Transfer to a serving dish and serve warm as a side dish.
Comments
Every ingredient lands easily at any of the six major Charlotte chains—cauliflower, onion, garlic, and parsley are standard produce; lemon juice is shelf-stable or fresh at all of them. The cost per serving runs about $1.25 to $1.50, driven almost entirely by the cauliflower head, making this genuinely cheap for a vegetable side. The stated 15 minutes is honest if you have a pre-riced cauliflower or rice it yourself in under 3 minutes; if you're chopping by hand, add 5. It's a forgiving weeknight dish that tolerates some neglect, reheat-friendly for lunch the next day, and fits as a side for almost any protein a family might cook.
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