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Homemade Cauliflower Rice with Basil, Parmesan, and Pine Nuts photo

Cauliflower Rice with Basil, Parmesan, and Pine Nuts

This Cauliflower Rice is a vibrant, healthy side dish bursting with flavor! Nutty pine nuts, aromatic basil, and creamy Parmesan make it irresistible.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 cups finely chopped cauliflower
  • 1 tablespoon olive oil or slightly more if you don’t have a good non-stick pan
  • 3 large garlic cloves sliced
  • 1/3 cup freshly grated Parmesan cheese
  • 3/4 cup thinly sliced fresh basil leaves
  • 1/4 cup toasted pine nuts

Equipment

  • Food processor
  • Large skillet
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Instructions
  1. Start by removing the leaves and stem from the cauliflower. Cut it into florets and rinse under cold water. Using a food processor, pulse the florets until they resemble rice grains. If you don’t have a food processor, you can also use a box grater to achieve the same texture. Aim for about 4 cups of cauliflower rice.
  2. In a dry skillet over medium heat, add the pine nuts. Toast them for about 3-5 minutes, stirring frequently until they are golden brown and fragrant. Be careful not to burn them; they can go from perfectly toasted to charred very quickly.
  3. In the same skillet, add the olive oil and heat it over medium heat. Once the oil is hot, add the sliced garlic. Sauté for about 1-2 minutes, or until the garlic is fragrant and just starting to turn golden.
  4. Add the chopped cauliflower to the skillet with the garlic. Stir well to combine, then season with salt and pepper to taste. Cook for about 5-7 minutes, stirring occasionally, until the cauliflower is tender but still has a slight bite.
  5. Remove the skillet from heat and stir in the freshly grated Parmesan cheese until it's melted and well combined. Then fold in the sliced basil and toasted pine nuts, ensuring everything is evenly distributed.
  6. Transfer the Cauliflower Rice with Basil, Parmesan, and Pine Nuts to a serving dish. Garnish with additional basil and Parmesan if desired, and serve warm. This dish is best enjoyed fresh but can also be stored for later.

Notes

  • Store in an airtight container in the refrigerator for up to 3 days.
  • Reheat in a skillet over low heat, adding olive oil if it seems dry.
  • Freeze for longer storage, up to 3 months; thaw before reheating.