Low-Carb Gremolata Cauli-Rice

I always have a batch of grated cauliflower (aka cauli-rice) in my fridge. Not only it's keto friendly but it's one of the most convenient foods to have on hand. And as you may know, food prep is key to success when following a healthy low-carb diet!

Inspired by my Quick & Easy Gremolata, this simple low-carb side dish is packed full of flavour. Best of all, it takes less than 10 minutes to cook and serve with any protein. Serve this fragrant cauliflower rice with slow cooked lamb, roasted salmon or crispy chicken thighs.

What's your favourite low-carb side? 😊

Step-by-step

1. Rice the cauliflower. To do that, run the cauliflower florets through a hand grater or food processor with a grating blade. Pulse until the florets resemble grains of rice.

   

2. Mince the garlic, zest the lemon, chop the parsley and set aside.

3. Grease a large saucepan with ghee and add the minced garlic. Mix and cook over medium heat for up to 1 minute.

4. Add the cauliflower rice and lemon juice and cook for 5 to 7 minutes, stirring frequently.

   

5. Add the fresh parsley and lemon zest. Season with salt and pepper and mix well.

   

6. Serve as a side with salmon, chicken, or try with slow cooked lamb. To store, let it cool and place in an airtight container. Refrigerate for up to 5 days.

   

Recipe

Low-Carb Gremolata Cauli-Rice

★★★★☆4.4 (51 ratings)

This herby low-carb cauliflower rice pairs well with slow cooked lamb, roasted salmon or crispy chicken ...

Hands on

5m

Overall

10m

Servings

4

6.2 g

Net carbs

3.7 g

Protein

8.1 g

Fat

118

kcal

1 serving2 servings3 servings4 servings5 servings6 servings7 servings8 servings9 servings10 servings11 servings12 servings16 servings

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Ingredients makes 4 servings

• 1 medium cauliflower, cut into florets (720 g/ 1.6 lbs)
• 2 garlic cloves, minced
• 1 tbsp fine lemon zest, organic
• small bunch of fresh parsley, about ¹/₄ cup chopped (15 g/ 0.5 oz)
• 2 tbsp ghee, coconut oil or extra virgin olive oil (30 ml)
• 1 tbsp fresh lemon juice (15 ml)
• ¹/₂ tsp sea salt, or to taste
• ¹/₄ tsp black pepper, or to taste

Instructions

1. Rice the cauliflower. To do that, run the cauliflower florets through a hand grater or food processor with a grating blade. Pulse until the florets resemble grains of rice.

2. Mince the garlic, zest the lemon, chop the parsley and set aside.

3. Grease a large saucepan with ghee and add the minced garlic. Mix and cook over medium heat for up to 1 minute.

4. Add the cauliflower rice and lemon juice and cook for 5 to 7 minutes, stirring frequently.

5. Add the fresh parsley and lemon zest. Season with salt and pepper and mix well.

6. Serve as a side with salmon, chicken, or try with slow cooked lamb. To store, let it cool and place in an airtight container. Refrigerate for up to 5 days.

Nutrition per serving, about 1 cup

Carbs 22%Protein 13%Fat 65% of calories

Net carbs

6.2 g

Total carbs

10.1 g

Fiber

4 g

Sugars

3.6 g

Protein

3.7 g

Fat

8.1 g

Saturated fat

4.7 g

Calories

118 kcal

Sodium

348 mg · 15.1% RDA

Magnesium

30 mg · 7.5% RDA

Potassium

573 mg · 28.7% EMR

Nutrition by ingredient

Per about 1 cup	Net carbs	Protein	Fat	kcal
Cauliflower, fresh	5.3 g	3.5 g	0.5 g	45
Garlic, fresh	0.5 g	0.1 g	0 g	2
Lemon zest (peel), fresh	0.1 g	0 g	0 g	1
Parsley, fresh (spices)	0.1 g	0.1 g	0 g	1
Ghee	0 g	0 g	7.5 g	68
Lemon juice, fresh	0.1 g	0 g	0 g	0
Salt, sea salt	0 g	0 g	0 g	0
Pepper, black, spices	0.1 g	0 g	0 g	0
Total	6.2 g	3.7 g	8.1 g	118

Serving size about 1 cup

• Gluten free
• Dairy free
• Egg free
• Nut free
• Nightshade free
• Pork free
• Avocado free
• Coconut free
• Fish free
• Shellfish free
• Beef free
• Pescatarian
• Vegetarian
• Vegan