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Spicy Lemon Cauliflower Rice

Lemon cauliflower with red chili, scallions, and cilantro.

Spicy lemon cauliflower rice is a simple side dish with a little chili heat and lemony zest for a flavorful and nutritious vegan alternative.


Units Scale
  • 1 medium head cauliflower
  • 1-2 red chilis, thinly sliced
  • 1 lemon (juice and zest)
  • 1/2 cup fresh coriander (cilantro) chopped
  • 1/2 cup sliced scallions (3 scallions)
  • salt (optional)


  1. Trim and wash the cauliflower. Cut it into florets, rinse and pat it dry.
  2. If using a hand grater, cut the cauliflower into quarters, making it easier (and safer to handle). For a food processor, use the coarse blade and cut the florets small enough to fit.
  3. Turn the cauliflower rice out on a plate or cutting board lined with paper towels. Put another towel on top and press to release as much moisture as possible.
  4. Prepare the rest of the ingredients by thinly slicing the 2 red chilis, grating the lemon for the zest and juicing the rest of the lemon. Chop the coriander (cilantro) and slice 3 scallions (1/2 cup).
  5. Heat a medium to large skillet. Add the lemon juice, zest, red chilis, and scallions. Stir the ingredients for 30 seconds and cauliflower. Stir to heat through.
  6. Turn off the heat and stir in the cilantro. Taste and add more lemon juice and salt if desired.
  7. Serve immediately



  • Store leftover cauliflower rice in the refrigerator for a few days or freeze it for up to a month. After freezing, press it after thawing to catch any accumulated moisture.
  • Reheat cauliflower rice in a steamer basket or in the microwave. 


Keywords: spicy lemon cauliflower rice, riced cauliflower