Whole 30 Whole30 Rosemary-Mustard Cauliflower Rice
Cauliflower rice can feel like a consolation prize, but this version earns its place on the plate with real, bold flavor. Fresh rosemary, minced garlic, and a tablespoon of Dijon mustard transform humble riced cauliflower into something savory and aromatic that you'll actually look forward to eating. The trick of pressing out excess moisture before it hits the hot skillet is what gives you those lightly golden, slightly crispy bits instead of a soggy, steamed pile — and that texture makes all the difference. A bright squeeze of fresh lemon juice at the end ties everything together and keeps the dish feeling light and clean. Every single ingredient here is compliant with the program's rules, so there's no label-reading or second-guessing required — just whole, real food cooked simply. It serves four and comes together in one skillet, making it an easy weeknight side or a solid base for whatever protein you've got going. Finish it with a scatter of fresh parsley and it looks as good as it tastes.
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Learn more →Ingredients
4 servings
- 1 large head cauliflower (about 2 lbs), cut into florets
- 2 tbsp olive oil
- 2 tsp fresh rosemary, finely chopped
- 1 tbsp dijon mustard
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp fresh lemon juice
- 1 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
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.
- 2
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.
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