Lemon Asparagus Cauliflower ‘Rice’

I know.. I know cauliflower ‘rice’ is probably not new news to most of you. I am always late when it comes to food trends..and you guys know that very well. Since starting whole30, cauliflower ‘rice’ has been my savior, my carb-wanna-be or whatever you want to call it. 

Cauliflower is cut into really small bits resembling ‘rice’ preferably using a food processor. The first time I tried it, I simply sauteed it with olive oil and chopped onions until it was cooked tenderly like rice. It was surprisingly delicious over eggplant and chicken. I made another batch this past weekend with asparagus and lemon and after my first bite I knew I had to share this with you guys. Cauliflower ‘rice’ naturally is low-carb, gluten-free, whole30, paleo-friendly..regardless of the lifestyle you follow, I am sure you will love lemon asparagus cauliflower ‘rice’.

Asparagus is harvested all year long but they are at their peak from March to June. 

Asparagus and lemon together reminds me of Spring. Asparagus gives a slight crunch while lemon keeps everything refreshing. After such a terrible winter, I can’t believe we are officially only eight days away from Spring. Bailey and I got a little taste of it the other day..We are ready, bring it on Spring!


Lemon Asparagus Cauliflower ‘Rice’
Serves: 4
  • 1 cauliflower head, cut into florets and stems removed
  • 1 medium onion, chopped
  • 1 bunch asparagus, chopped (discard the tough parts)
  • 3/4 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/4 cup chopped cilantro
  • salt, pepper
  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.
It can be eaten by itself, topped with fried eggs or with a curry. 

More cauliflower recipes:

Have you guys tried cauliflower ‘rice’? Any interesting recipe?

Dixya Bhattarai

Dixya Bhattarai

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