Sautéed Cauliflower Rice

2 glass bowls of cauliflower rice topped with parsley


1 tablespoon vegetable oil
1/2 cup diced onion
1 clove garlic, minced (or 1/4 teaspoon garlic powder)
1 medium cauliflower (grated or finely chopped, 4 to 5 cups)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon lemon juice or lime juice (optional)
2 tablespoons chopped fresh parsley or cilantro (optional)


  1. Wash hands with soap and water.
  2. Heat oil in a large skillet or saucepan on medium heat. Add onion and cook until soft, 3 to 5 minutes.
  3. Add garlic, cauliflower, salt and pepper. Stir until cauliflower is tender, 3 to 5 minutes.
  4. Stir in lemon juice and sprinkle with parsley, if desired. Serve warm.


  • Use as a side dish or as a base for stir-fries, chili or anything you might eat with rice.
  • Add any sautéed or roasted vegetables.
  • Top with grated or crumbled cheese.
  • Freeze extra lemon or lime juice to use later.
  • Learn more about cauliflower, onion, garlic, and lemon.

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