I LOVE cauliflower so this is just another way to enjoy it. If you are a reluctant cauliflower eater, try this–you will be surprised! I made some modifications (SHORT CUTS) that I included below. Riced cauliflower is my new obsession!


1 head of cauliflower (about 14 ounces when “riced”)

5 tbsp olive oil, divided (¼ cup plus 1 tbsp)

1 cup fresh basil leaves

1 tbsp pine nuts

2 cloves of garlic, chopped

½ cup grated Parmesan cheese, divided

1 tsp fresh lemon juice

Salt and pepper to taste


Cut the cauliflower head into four sections and then cut away the middle stem to separate the florets from the stem. Place the florets in a food processor and pulse until the cauliflower is in very small pieces. Remove cauliflower from food processor and wipe clean for the pesto later on.

Heat 1 tbsp of olive oil in a skillet over medium heat. Add broken up cauliflower and stir. Cover and cook 5 or so minutes, stirring occasionally, until the cauliflower has softened slightly. Remove from heat once done.

Add basil leaves, remaining ¼ cup olive oil, pine nuts, garlic, and 2 tbsp Parmesan to food processor and pulse until the pesto is broken up and cohesive, scraping down the sides as necessary.

Once cauliflower has been removed from the heat, stir in lemon juice, pesto sauce, remaining 6 tbsp (¼ cup plus 2 tbsp Parmesan cheese), and salt and pepper to taste.

NOTE: Here were my shortcuts: I bought 2, 14-ounce bags of frozen riced cauliflower AND I used homemade pesto, that had frozen. (You can use any good quality prepared pesto.) Here’s what I did:  I placed the riced cauliflower in a large skillet and heated  it up. I added 2 tablespoons of pesto. I then placed the riced cauliflower on a baking sheet and spread it out in thin layer. I sprinkled it with Parmesan cheese and baked it in a hot oven (425 degrees F.) for about 20 minutes. DELICIOUS!

(adapted from a recipe found on




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