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Chef Megan Mitchell

Online Cookbook

Garlic and Herb Cauliflower Rice

  • Serves: 4
  • Complexity: easy
  • Print
Garlic and Herb Cauliflower Rice


  • 1 small head cauliflower
  • 2-3 tbsp. unsalted ghee
  • 2 garlic cloves, grated on a Microplane zester
  • Salt and pepper, to taste
  • 3 tbsp. chopped dill
  • 2 tbsp. minced chives
  • 1 tbsp. finely chopped flat leaf parsley


  1. Begin by breaking down the cauliflower into large florets. 

    Place the florets into a food processor. Do this in batches if your processor is small or not super powerful. Pulse the florets until they break down and resemble rice. Pour into a bowl. You should have 3 1/2 - 4 cups of cauliflower rice.

  2. Bring a medium non-stick skillet up to heat on medium. Add in the ghee and garlic, cook for 1-2 minutes or until the garlic is golden and fragrant. 

  3. Next add in the cauliflower rice. Cook for 5 minutes, stirring often. Once it has softened and is lightly golden remove from heat and season with salt and pepper. Add in the herbs and stir. Taste for seasoning.

  4. To serve scoop into a shallow bowl and garnish with more herbs and freshly cracked black pepper. Goes great with beef stew, roast chicken, meatballs and marinara or any way you would use rice. 

    Recipe Courtesy of Megan Mitchell

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