clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Chimichurri Cauliflower Rice

  • Author: Eat Drink Shrink
  • Total Time: 20 minutes
  • Yield: 2-4 servings 1x


  • 2 Bags Frozen Whole Foods Cauliflower Rice or 1 head of cauliflower
  • 1 cup (packed) fresh Italian parsley
  • 1/2 cup olive oil, + 1tbs
  • 1/3 cup Red Wine Vinegar
  • 1/4 cup (packed) Fresh Cilantro
  • 2 Garlic Cloves, peeled
  • Squeeze of lime
  • 3/4 teaspoon Crushed Red Pepper Flakes
  • 1/2 teaspoon Ground Cumin
  • 1/2 teaspoon salt


  1. Pulse the cauliflower in a food processor until it resembles small grain.
  2. Make sure the cauliflower is cut up into smaller bits to grind easier. Clean the food processor. If you have the recommended frozen cauliflower skip the above process.
  3. In a pan over medium heat add the 1tbs of olive, and toss in the frozen cauliflower rice.
  4. Cook for 5-7 minutes, then toss in the chimichurri sauce. Toss and coat and cook for an addition 3 minutes. 
  5. Sauce: Puree all the chimichurri ingredients in food processor. Transfer to bowl. (Can be made 2 hours ahead. Cover and let stand at room temperature.)
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Cauliflower Rice
  • Cuisine: Side Dish


  • Serving Size: 1
Top of page