Lemon Asparagus Cauliflower Rice

Lemon Asparagus Cauliflower Rice


  • 1 cauliflower head, cut into florets and stems removed (or Trader Joe’s Riced Cauliflower package)
  • 1 medium onion, chopped
  • 1 bunch asparagus, chopped (discard the tough parts)
  • 1 tsp olive oil (PHASE 2!)
  • 1 tbsp fresh lemon juice
  • 1/4 cup chopped cilantro
  • Pinch of pepper and salt, to taste


  1. Chop the florets into pieces small enough to fit into the food processor. Make sure that the cauliflower pieces are completely dried before using. 
  2. Pulse until the cauliflower is small and has the texture of rice. Do it in batches if needed and don’t let it get mushy.
  3. In a large frying pan over medium heat, heat olive oil. Add onion and sauté until soft.
  4. Add the cauliflower in a frying pan. Cover and cook approximately 5 to 6 minutes , stirring frequently. Season it with salt and pepper.
  5. Lower the heat. Add asparagus to the pan and cook it covered until asparagus is tender.
  6. Mix in lemon juice and chopped cilantro. Adjust seasonings as necessary.


This can be eaten as a side (veggie serving), or topped with eggs or with a curry.
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