Riced cauliflower gets pulsed fresh and pan-seared until it turns golden and lightly caramelized at the edges, giving you that toasty, rice-like texture without any grains involved. Fresh rosemary and garlic bloom right in the skillet, filling the kitchen with that unmistakable savory aroma before everything gets tossed together with a good hit of Dijon mustard. A finishing splash of lemon juice brightens the whole dish, and a scatter of fresh parsley on top keeps it looking as good as it tastes. It's fast, low-effort, and comes together in one pan with ingredients you can actually pronounce. This one slots easily into a plant-based rotation as a side dish or a light base for grain bowls, and it reheats well if you want to prep it ahead. Simple, punchy, and satisfying — proof that cauliflower rice doesn't have to be boring.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Working in two batches, pulse the cauliflower florets in a food processor until broken down into rice-sized pieces, about 8–10 short pulses per batch. Spread the riced cauliflower on a clean kitchen towel or paper towels and press firmly to absorb excess moisture.
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the riced cauliflower in an even layer and cook undisturbed for 3 minutes, until the bottom begins to turn golden.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
:format(jpg)/d2lnr5mha7bycj.cloudfront.net/product-image/file/large_4ba9e8c4-c899-4742-93b0-4593cec5857b.png)