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Chimichurri Cauliflower Rice

Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1 large head cauliflower riced (about 5 cups)
  • 1 cup fresh parsley leaves packed
  • 1/4 cup fresh cilantro leaves packed
  • 1/4 cup fresh oregano leaves
  • 4 cloves garlic
  • 1/2 cup extra virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon red pepper flakes
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons butter or olive oil for cooking

Method
 

  1. Make the chimichurri sauce by combining parsley, cilantro, oregano, and garlic in a food processor. Pulse until finely chopped but not pureed.
  2. Add olive oil, red wine vinegar, red pepper flakes, salt, and black pepper to the processor. Pulse a few times to combine. Transfer to a bowl and let sit for at least 30 minutes to allow flavors to meld.
  3. Heat butter or olive oil in a large skillet over medium-high heat. Add cauliflower rice and sauté for 6-8 minutes, stirring occasionally, until tender and lightly golden in spots.
  4. Remove cauliflower rice from heat and stir in half of the chimichurri sauce, reserving the rest for serving.
  5. Transfer to a serving dish and drizzle with additional chimichurri sauce. Serve warm or at room temperature.