Serves 2
30 min
Lemon Pesto Cauliflower Rice
Recipe GLPR3e1b0cb18b7918
A vibrant, herbaceous side dish combining fluffy cauliflower rice with a bright lemon-basil pesto and tender peas. Quick to prepare and bursting with fresh flavor, this dish pairs beautifully with grilled proteins or roasted vegetables.
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Ingredients
½ cup Fresh basil leaves
1 clove Garlic clove, minced
⅓ cup Grated Parmesan cheese
⅛ cup Pine nuts
½ tsp Sea salt
¼ tsp Black pepper
1 tbsp Fresh lemon juice
⅛ cup Extra virgin olive oil for pesto
1 tbsp Extra virgin olive oil for cooking
8½ oz Frozen cauliflower rice
1 cup Frozen peas
Directions
In a food processor, combine basil leaves, minced garlic, grated Parmesan cheese, pine nuts, salt, and black pepper. Process until the mixture resembles a coarse paste, about 1-2 minutes. With the processor running, drizzle in the 1/8 cup of olive oil until the pesto reaches a smooth, spreadable consistency. Transfer to a small bowl and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the frozen cauliflower rice, breaking up any clumps as it cooks. Stir frequently for about 8-10 minutes, until the cauliflower becomes light and fluffy with most of its moisture evaporated.
Add the frozen peas to the skillet and stir to combine. Cook for 1-2 minutes until the peas are warmed through.
Gently fold the prepared pesto into the cauliflower rice and peas, stirring until all ingredients are evenly coated and heated through, about 1-2 minutes.
Transfer to serving bowls and serve immediately while warm.
