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A fantastic Cauliflower Rice recipe and a great vegetarian option for the holidays with dried cranberries, pumpkin seeds and simmered in a vegetable stock. This is perfect for a vegetarian side and it’s also low carb!

a plate of cauliflower rice with dried cranberries and pumpkin seeds, simmered in a vegetable broth.

One thing I love about holiday food is, there’s usually so many dishes to choose from that your plate ends up stacked! With so many side dishes you should definitely make room for this cauliflower rice recipe. It’s packed with all sorts of healthy ingredients like cauliflower rice, pumpkin seeds, cranberries and spices. Also, this is a greatIf vegetarian option for any guests you might be having!

ingredients needed for this cauliflower rice recipe

  • Onion- White and diced finely.
  • Garlic- You can chop your own but I really like using pre-minced garlic in a jar. It saves so much time and is way less messier.
  • Cauliflower- A medium to large sized head weighing about 2 pounds will be enough.
  • Carrots- Peeled and diced.
  • Herbs and spices- Cumin, paprika, thyme, rosemary and nutmeg
  • Cranberries- Dried, not fresh cranberries.
  • Pumpkin Seeds-
  • Vegetable stock-
  • Maple syrup-

how to make cauliflower rice

Cauliflower rice is very easy to make, and since it’s become much more popular than it used to be you can find it already broken down into rice for you, ready to cook. Having it ready like that means it does cost more than a regular cauliflower but it’s good to have options.

If you do rice your own, all you’ll need is a knife and a food processor. Trim the leaves ay the base of the cauliflower and slice it into quarters. Find the center rib and slice it off at an angle. You can discard this or simply add it to the food processor. I usually don’t use it because it can be tougher than the florets. Trim the rest of the cauliflower into small florets and add to the processor. Switch to high speed and watch it turn into fine rice. That’s it, it’s time to cook it.

Cooking your cauliflower rice

Cauliflower rice doesn’t take long at all to cook and the same rules apply as if you were cooking it as regular cauliflower and that is, don’t overcook it or it’ll turn to mush. You can cook it as part of a high heat stir fry or like this recipe, add a splash of vegetable stock and simmer for a few minutes.

cauliflower rice on a plate with dried cranberries

Questions about cauliflower

Is cauliflower rice healthier than regular rice?

While, brown rive is on the healthier side for some reasons, cauliflower rice is almost zero carb and gluten free.

What does cauliflower rice taste like?

It doesn’t really taste like much so adding herbs and spices are key to making a tasty low carb dish.

Why is my rice not crunchy/

Cauliflower has a high water content so it will only be crunchy in its raw form.

Is all cauliflower white?

Actually you can find green, purple and orange cauliflower if you search well enough.

more fall recipe side dishes

Mashed Sweet Potato
Roasted Root Vegetables
Roasted Broccoli

Cauliflower Rice and cranberry pilaf

Course: Side Dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 8 people
Calories: 138kcal
Author: foodnessgracious
An easy vegetarian cauliflower rice side dish packed with flavor and easy to make!
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Ingredients

  • 2 tbsp olive oil
  • 1 onion diced
  • 3 garlic cloves minced
  • 1 whole cauliflower
  • 2 carrots peeled and diced
  • ½ tsp ground cumin
  • ½ tsp ground paprika
  • 2 tbsp fresh chopped rosemary
  • 2 tbsp fresh chopped thyme
  • ½ tsp nutmeg
  • ½ tsp salt
  • ¼ tp black pepper
  • 1 cup dried cranberries
  • 3 tbsp roasted pumpkin seeds
  • 1 cup vegetable stock
  • 2 tbsp maple syrup
  • 1 green onion for garnish

Instructions

  • In a large pan heat the olive oil and add the diced onion and minced garlic. Cook until soft, about three minutes.
  • Roughly chop the cauliflower into smaller pieces and add to a food processor. Pulse until fine. You may have to do this in stages.
  • Add the cauliflower to the onion pan along with the diced carrots, cumin, paprika, rosemary, thyme, nutmeg, salt, pepper, cranberries and pumpkin seeds.
  • Stir well and then add the stock. Simmer on a low heat for 12-15 minutes stirring at times.
  • Finally add the maple syrup and stir through.
  • Serve at once garnishing with chopped green onion.

Nutrition

Serving: 8oz | Calories: 138kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 280mg | Potassium: 104mg | Fiber: 2g | Sugar: 14g | Vitamin A: 233IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 1mg