18 Delicious Frozen Cauliflower Rice Recipes Healthy

Kickstart your journey to healthier eating with these 18 delicious frozen cauliflower rice recipes that promise both flavor and convenience! Perfect for busy weeknights or when you’re craving something light yet satisfying, these dishes are a game-changer for home cooks looking to spice up their meal rotation. Dive in and discover how versatile and tasty healthy eating can be!

Garlic Parmesan Cauliflower Rice

Alright, let’s dive into making this Garlic Parmesan Cauliflower Rice that’s about to become your new favorite side dish. It’s light, flavorful, and oh-so-easy to whip up on a busy weeknight.

Ingredients

• 1 head of cauliflower, riced (about 4 cups)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• A splash of chicken or vegetable broth
• 1/2 cup grated Parmesan cheese
• A couple of tbsp chopped fresh parsley
• Salt and pepper, just enough to season

Instructions

1. Heat the olive oil in a large skillet over medium heat. Tip: Make sure your skillet is nice and hot before adding the cauliflower to get that perfect sauté.
2. Add the minced garlic to the skillet, sautéing for about 30 seconds until fragrant. Watch it closely to avoid burning!
3. Toss in the riced cauliflower, stirring to coat it evenly with the garlic and oil. Tip: If you’re using frozen riced cauliflower, no need to thaw—just add a minute or two to the cooking time.
4. Pour in a splash of broth to help steam the cauliflower, covering the skillet for about 5 minutes to let it soften.
5. Remove the lid, stir in the Parmesan cheese until it’s melted and evenly distributed. Tip: For an extra flavor boost, try adding a pinch of red pepper flakes here.
6. Season with salt and pepper to your liking, then garnish with fresh parsley before serving.

What you’ll love about this dish is its creamy texture with just the right amount of bite from the cauliflower. The garlic and Parmesan combo is a classic for a reason—it’s downright delicious. Try serving it alongside grilled chicken or as a base for a veggie-packed bowl.

Spicy Mexican Cauliflower Rice

Feeling like spicing up your meal routine? This Spicy Mexican Cauliflower Rice is a game-changer. It’s packed with flavor, easy to whip up, and totally guilt-free.

Ingredients

• 1 large head of cauliflower, riced (about 4 cups)
• A couple of tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• A splash of lime juice
• 1 tsp cumin
• 1 tsp chili powder
• A pinch of salt
• A handful of fresh cilantro, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat. Tip: Make sure the pan is hot before adding the onions for the best flavor.
2. Add the diced onion and cook until translucent, about 3 minutes.
3. Stir in the minced garlic and diced bell pepper, cooking for another 2 minutes. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Mix in the riced cauliflower, cumin, chili powder, and salt. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender.
5. Remove from heat and drizzle with lime juice. Tip: Fresh lime juice brightens up the dish, so don’t skip it!
6. Garnish with chopped cilantro before serving.

Here’s the deal: this dish is wonderfully fluffy with a kick of heat and a fresh, zesty finish. Try topping it with avocado slices or serving alongside grilled chicken for a complete meal.

Cheesy Broccoli Cauliflower Rice Casserole

Feeling like you need a cozy, comforting dish that’s also kinda healthy? This cheesy broccoli cauliflower rice casserole is your answer. It’s packed with veggies, smothered in cheese, and totally easy to whip up.

Ingredients

• 2 cups of riced cauliflower (fresh or frozen, no need to thaw)
• 2 cups of chopped broccoli florets
• 1 cup of shredded cheddar cheese
• 1/2 cup of milk
• 1/4 cup of grated Parmesan
• 2 tbsp of butter
• 1 tbsp of all-purpose flour
• A pinch of salt and pepper
• A dash of garlic powder

Instructions

1. Preheat your oven to 375°F and grease a baking dish with a bit of butter or cooking spray.
2. In a large skillet, melt the butter over medium heat. Toss in the flour and whisk for about a minute to make a roux—this’ll thicken your sauce.
3. Slowly pour in the milk, whisking constantly to avoid lumps. Keep stirring until the mixture starts to thicken, about 3-4 minutes.
4. Throw in the cheddar and Parmesan, stirring until the cheese is melted and the sauce is smooth. Season with salt, pepper, and garlic powder.
5. Add the riced cauliflower and broccoli to the skillet, stirring to coat everything in the cheesy sauce. Cook for another 2-3 minutes just to soften the veggies a tad.
6. Pour the mixture into your prepared baking dish and bake for 20-25 minutes, until bubbly and golden on top.
7. Let it sit for 5 minutes before serving—this helps it set and makes it easier to scoop.

So, what you get is this creamy, cheesy casserole with just the right amount of crunch from the veggies. Try topping it with extra cheese or even some crispy breadcrumbs for a bit of texture contrast.

Cauliflower Rice Stir Fry with Vegetables

Busy weeknights call for quick, healthy meals that don’t skimp on flavor. You’ll love this cauliflower rice stir fry with vegetables—it’s light, packed with nutrients, and ready in a flash.

Ingredients

• 1 head of cauliflower, riced (about 4 cups)
• A couple of tablespoons of olive oil
• 2 cloves of garlic, minced
• A splash of soy sauce
• 1 bell pepper, diced
• 1 carrot, julienned
• A handful of snap peas
• 2 eggs, beaten (optional for extra protein)
• A pinch of salt and pepper

Instructions

1. Heat a large skillet over medium heat and add a couple of tablespoons of olive oil.
2. Once the oil is shimmering, toss in the minced garlic and sauté for about 30 seconds until fragrant—just don’t let it burn!
3. Add the diced bell pepper, julienned carrot, and snap peas to the skillet. Stir-fry for 3-4 minutes until they start to soften but still have a bit of crunch.
4. Push the vegetables to one side of the skillet and pour the beaten eggs into the other side. Scramble them until just set, then mix them in with the veggies.
5. Now, add the riced cauliflower to the skillet. Drizzle with a splash of soy sauce and season with a pinch of salt and pepper. Stir everything together and cook for another 5-6 minutes, until the cauliflower is tender but not mushy.
6. Give it a taste and adjust the seasoning if needed—sometimes a little extra soy sauce does the trick!

Delightfully crisp and bursting with fresh flavors, this stir fry is a winner on its own or topped with a fried egg for extra richness. Try serving it in a bowl with a sprinkle of sesame seeds for a bit of crunch.

Lemon Herb Cauliflower Rice

Dive into this light and zesty Lemon Herb Cauliflower Rice that’s perfect for a quick weeknight dinner or a healthy meal prep option. You’ll love how the fresh lemon and herbs brighten up the dish, making it a refreshing side or main.

Ingredients

• 1 large head of cauliflower, riced (about 4 cups)
• A couple of tablespoons of olive oil
• 2 cloves of garlic, minced
• A splash of lemon juice (about 2 tablespoons)
• A handful of fresh parsley, chopped
• A sprinkle of salt and pepper

Instructions

1. Heat a large skillet over medium heat and add a couple of tablespoons of olive oil.
2. Once the oil is shimmering, toss in the minced garlic and sauté for about 30 seconds until fragrant—just be careful not to burn it.
3. Add the riced cauliflower to the skillet, stirring to coat it evenly with the garlic and oil. Cook for 5-7 minutes, stirring occasionally, until the cauliflower starts to soften.
4. Squeeze in a splash of lemon juice and toss in the chopped parsley, mixing everything well. Cook for another 2 minutes to let the flavors meld.
5. Season with a sprinkle of salt and pepper, give it one final stir, and then remove from heat.

Mmm, you’re going to adore the fluffy yet slightly crisp texture of this cauliflower rice, with the lemon and parsley adding a fresh punch. Try serving it alongside grilled chicken or fish for a complete meal, or top it with a fried egg for a hearty breakfast twist.

Cauliflower Rice Pilaf with Almonds

Got a craving for something light yet satisfying? This cauliflower rice pilaf with almonds is your go-to. It’s packed with flavor, easy to whip up, and perfect for those nights when you want something wholesome without the hassle.

Ingredients

• A head of cauliflower, riced (about 4 cups)
• A couple of tablespoons of olive oil
• A small onion, finely chopped
• Two cloves of garlic, minced
• A cup of sliced almonds
• A splash of chicken or vegetable broth (about 1/2 cup)
• A pinch of salt and pepper
• A handful of fresh parsley, chopped

Instructions

1. Heat a large skillet over medium heat and add the olive oil.
2. Once the oil is shimmering, toss in the onion and garlic. Sauté until they’re soft and fragrant, about 3 minutes. Tip: Don’t let the garlic brown too much or it’ll taste bitter.
3. Add the riced cauliflower to the skillet. Stir everything together and cook for about 5 minutes, until the cauliflower starts to soften.
4. Pour in the broth and give it a good stir. This helps to steam the cauliflower and infuse it with flavor. Cook for another 5 minutes.
5. Throw in the sliced almonds and cook for 2 more minutes, just until they’re toasted. Tip: Keep an eye on them to prevent burning.
6. Season with salt and pepper, then sprinkle the fresh parsley on top. Tip: The parsley adds a fresh pop of color and flavor, so don’t skip it!

Just like that, you’ve got a dish that’s crunchy from the almonds, fluffy from the cauliflower, and bursting with savory goodness. Try serving it alongside grilled chicken or fish for a complete meal that’ll impress anyone at your table.

Curried Cauliflower Rice with Peas

Believe it or not, this curried cauliflower rice with peas is a game-changer for quick, healthy meals. You’ll love how the spices bring everything together.

Ingredients

• 1 large head of cauliflower, riced (about 4 cups)
• A couple of tablespoons of olive oil
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• A splash of vegetable broth
• 1 tablespoon of curry powder
• A pinch of salt
• 1 cup of frozen peas
• A handful of fresh cilantro, chopped

Instructions

1. Heat a couple of tablespoons of olive oil in a large skillet over medium heat.
2. Add the finely chopped onion and minced garlic to the skillet. Cook until the onion is translucent, about 3 minutes.
3. Stir in the riced cauliflower and a splash of vegetable broth. Cook for about 5 minutes, stirring occasionally, until the cauliflower starts to soften.
4. Sprinkle the curry powder and a pinch of salt over the cauliflower. Mix well to coat everything evenly.
5. Add the frozen peas to the skillet. Cook for another 3 minutes, or until the peas are heated through.
6. Remove from heat and stir in the chopped cilantro.

Craving something light yet flavorful? This dish delivers with its tender cauliflower and sweet peas, all wrapped up in warm curry spices. Try serving it with a dollop of yogurt on top for a creamy contrast.

Cauliflower Rice and Black Bean Bowl

Veggie lovers, rejoice! This cauliflower rice and black bean bowl is your ticket to a quick, nutritious meal that doesn’t skimp on flavor. Perfect for those busy weeknights when you want something healthy but don’t feel like spending hours in the kitchen.

Ingredients

• 1 head of cauliflower, riced (about 4 cups)
• A can of black beans, rinsed and drained
• A couple of tablespoons of olive oil
• A splash of lime juice
• A handful of cilantro, chopped
• Half a teaspoon of cumin
• Salt to your liking
• A pinch of chili flakes for a little heat

Instructions

1. Heat a large skillet over medium heat and add a couple of tablespoons of olive oil.
2. Once the oil is shimmering, toss in the riced cauliflower. Stir it around for about 5 minutes until it starts to soften. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Sprinkle in half a teaspoon of cumin and a pinch of chili flakes. Mix well to coat the cauliflower evenly.
4. Add the rinsed black beans to the skillet. Cook for another 3 minutes, just until everything is heated through.
5. Remove from heat and finish with a splash of lime juice and a handful of chopped cilantro. Tip: Fresh lime juice brightens up the dish, so don’t skip it!
6. Season with salt to your liking and give it one final stir. Tip: Taste as you go to adjust the seasoning perfectly.

You’ll love the contrast between the fluffy cauliflower rice and the hearty black beans. Try topping it with avocado slices or a dollop of Greek yogurt for extra creaminess.

Thai Coconut Cauliflower Rice

Oh, you’re going to love this Thai Coconut Cauliflower Rice. It’s a light, flavorful twist on traditional rice that’s perfect for when you’re craving something a bit different but still super satisfying.

Ingredients

• A head of cauliflower, riced (about 4 cups)
• A can of coconut milk (13.5 oz)
• A couple of tablespoons of olive oil
• A splash of lime juice
• A handful of cilantro, chopped
• A pinch of salt

Instructions

1. Heat a large pan over medium heat and add the olive oil.
2. Once the oil is warm, toss in the riced cauliflower. Stir it around for about 5 minutes until it starts to soften.
3. Pour in the coconut milk, stirring well to combine. Let it simmer for 10 minutes, stirring occasionally, until the cauliflower has absorbed most of the milk.
4. Squeeze in the lime juice and sprinkle the salt over the top. Give it a good mix.
5. Remove from heat and fold in the chopped cilantro.
6. Tip: For extra flavor, toast some shredded coconut in a dry pan until golden and sprinkle on top before serving.
7. Tip: If you like a bit of heat, add a diced red chili with the cauliflower at the start.
8. Tip: Make sure to stir the cauliflower rice frequently to prevent it from sticking to the pan.

Delightfully creamy with a hint of tang from the lime, this dish is a fantastic side or can be bulked up with some grilled shrimp or tofu for a main. Try serving it in a hollowed-out pineapple for a fun, tropical presentation.

Cauliflower Rice with Mushrooms and Thyme

Craving something light yet satisfying? This cauliflower rice with mushrooms and thyme is your go-to for a quick, healthy meal that doesn’t skimp on flavor.

Ingredients

• 1 large head of cauliflower, riced (about 4 cups)
• 2 cups of sliced mushrooms (any kind you like)
• A couple of tablespoons of olive oil
• 1 tablespoon of fresh thyme leaves
• A splash of lemon juice
• Salt and pepper, just enough to season

Instructions

1. Heat a large skillet over medium heat and add a couple of tablespoons of olive oil.
2. Once the oil is shimmering, toss in the sliced mushrooms. Cook them until they’re golden and have released their moisture, about 5 minutes.
3. Add the riced cauliflower to the skillet. Stir everything together so the cauliflower gets coated with the oil and mushroom juices.
4. Sprinkle in the fresh thyme leaves and a splash of lemon juice. Keep stirring occasionally for about 5-7 minutes, until the cauliflower is tender but still has a bit of crunch.
5. Season with salt and pepper right at the end to keep the flavors bright.

What you’ll love about this dish is the contrast between the earthy mushrooms and the fresh, slightly nutty cauliflower. Serve it as a side or top it with a fried egg for a hearty breakfast twist.

Cauliflower Rice Tabbouleh

Perfect for those days when you’re craving something light yet satisfying, this Cauliflower Rice Tabbouleh is a game-changer. It’s fresh, it’s flavorful, and guess what? It’s ridiculously easy to whip up.

Ingredients

• 1 large head of cauliflower, riced (about 4 cups)
• A couple of cucumbers, diced
• A handful of cherry tomatoes, halved
• A bunch of fresh parsley, chopped
• A few sprigs of mint, chopped
• A splash of olive oil (about 1/4 cup)
• The juice of 2 lemons
• A pinch of salt and pepper

Instructions

1. Start by ricing your cauliflower. Cut the florets off the head, pulse in a food processor until it looks like rice, and set aside.
2. In a large bowl, toss together the diced cucumbers, halved cherry tomatoes, chopped parsley, and mint.
3. Add the cauliflower rice to the bowl with the veggies and herbs.
4. Drizzle with olive oil and lemon juice, then sprinkle with salt and pepper. Toss everything until well combined.
5. Let the tabbouleh sit for about 10 minutes before serving to let the flavors meld together. Tip: This is the perfect time to clean up or set the table.
6. Give it one final toss, then taste and adjust the seasoning if needed. Tip: If it’s too tart, a little more olive oil can balance it out.
7. Serve chilled or at room temperature. Tip: For an extra crunch, sprinkle some toasted pine nuts on top before serving.

Out of this world, right? The cauliflower gives it a light, fluffy texture, while the herbs and lemon bring a bright, zesty flavor. Try scooping it up with some crisp lettuce leaves for a fun, low-carb twist.

Cauliflower Rice Jambalaya

You’ve probably heard of jambalaya, but have you tried it with cauliflower rice? It’s a game-changer for keeping things light without skimping on flavor.

Ingredients

• 1 head of cauliflower, riced (about 4 cups)
• 2 tbsp olive oil
• 1 bell pepper, diced
• 2 celery stalks, chopped
• 1 onion, diced
• 3 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes
• 2 cups chicken broth
• 1 tbsp Cajun seasoning
• 1 lb shrimp, peeled and deveined
• 2 andouille sausages, sliced
• A splash of hot sauce (optional)
• A couple of green onions, sliced for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add bell pepper, celery, and onion. Cook until soft, about 5 minutes.
3. Stir in garlic and cook for another minute until fragrant.
4. Mix in diced tomatoes, chicken broth, and Cajun seasoning. Bring to a simmer.
5. Add the cauliflower rice, stirring well to combine. Cover and cook for 10 minutes.
6. While that’s cooking, in a separate pan, brown the andouille slices over medium heat, about 3 minutes per side.
7. Add the shrimp to the skillet with the cauliflower rice. Cook until the shrimp are pink, about 4 minutes.
8. Stir in the browned andouille slices and a splash of hot sauce if you like it spicy.
9. Garnish with green onions before serving.

Cauliflower rice jambalaya is surprisingly hearty with a perfect blend of spicy and savory. Serve it in bowls with extra hot sauce on the side for those who dare.

Cauliflower Rice with Pesto and Cherry Tomatoes

Got a head of cauliflower sitting in your fridge and not sure what to do with it? You’re in luck because this cauliflower rice with pesto and cherry tomatoes is about to become your new go-to side dish. It’s light, flavorful, and comes together in no time.

Ingredients

• 1 large head of cauliflower, riced (about 4 cups)
• A couple of tablespoons of olive oil
• A splash of water
• 1/2 cup of store-bought or homemade pesto
• 1 cup of cherry tomatoes, halved
• Salt to taste

Instructions

1. Heat a couple of tablespoons of olive oil in a large skillet over medium heat.
2. Add the riced cauliflower to the skillet, stirring to coat it in the oil.
3. Pour in a splash of water to help the cauliflower steam and soften, about 2-3 minutes.
4. Once the cauliflower is tender but still has a bit of crunch, stir in the pesto until everything is well combined.
5. Toss in the halved cherry tomatoes and cook for another minute just to warm them through.
6. Season with salt to taste, give it one final stir, and you’re done!

Velvety pesto coats each grain of cauliflower rice, while the cherry tomatoes add a juicy pop. Serve it as a side to grilled chicken or pile it high in a bowl for a light, veggie-packed lunch.

Cauliflower Rice and Chicken Stir Fry

Just when you thought cauliflower couldn’t get any more versatile, here’s a dish that turns it into the star of your dinner table. This Cauliflower Rice and Chicken Stir Fry is your ticket to a quick, healthy meal that doesn’t skimp on flavor.

Ingredients

• 1 head of cauliflower, riced (about 4 cups)
• 2 boneless, skinless chicken breasts, cut into bite-sized pieces
• A couple of tablespoons of olive oil
• A splash of soy sauce
• 1 teaspoon of minced garlic
• A pinch of salt and pepper
• 1 cup of frozen peas and carrots
• 2 eggs, lightly beaten
• A sprinkle of green onions for garnish

Instructions

1. Heat a large skillet over medium-high heat and add a tablespoon of olive oil.
2. Add the chicken pieces to the skillet, seasoning with a pinch of salt and pepper. Cook until they’re golden brown and no longer pink inside, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets a nice sear.
3. Remove the chicken from the skillet and set aside. In the same skillet, add another tablespoon of olive oil.
4. Toss in the minced garlic and sauté for about 30 seconds until fragrant.
5. Add the riced cauliflower to the skillet, stirring frequently for about 5 minutes until it starts to soften. Tip: If it starts to stick, a little more oil can help.
6. Push the cauliflower to one side of the skillet and pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix them into the cauliflower.
7. Stir in the frozen peas and carrots, cooking for another 2-3 minutes until they’re heated through.
8. Return the chicken to the skillet, add a splash of soy sauce, and stir everything together. Cook for another minute to combine the flavors. Tip: Taste and adjust the seasoning if needed, but the soy sauce usually adds enough saltiness.
9. Garnish with chopped green onions before serving.

Light and fluffy with a satisfying crunch from the veggies, this stir fry is a delightful mix of textures. Serve it in a bowl for a cozy meal, or wrap it in lettuce leaves for a fun, low-carb twist.

Cauliflower Rice with Spinach and Feta

Feeling like you need a quick, healthy side that doesn’t skimp on flavor? This cauliflower rice with spinach and feta is your go-to. It’s light, packed with nutrients, and comes together in no time.

Ingredients

• 1 head of cauliflower, riced (about 4 cups)
• A couple of handfuls of fresh spinach
• 1/2 cup crumbled feta cheese
• A splash of olive oil
• 2 cloves of garlic, minced
• Salt and pepper, just a pinch of each
• A squeeze of lemon juice

Instructions

1. Heat a splash of olive oil in a large skillet over medium heat.
2. Add the minced garlic and sauté for about 30 seconds, until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
3. Toss in the riced cauliflower and stir to combine. Cook for 5-7 minutes, stirring occasionally, until the cauliflower starts to soften.
4. Throw in the spinach and cook for another 2-3 minutes, just until it wilts. Tip: If the pan seems dry, add a tiny bit more olive oil.
5. Sprinkle in the feta cheese and give everything a good mix. Cook for another minute to let the cheese melt slightly.
6. Finish with a pinch of salt, pepper, and a squeeze of lemon juice. Tip: The lemon juice brightens up the whole dish, so don’t skip it!

Mmm, you’ll love how the creamy feta pairs with the tender cauliflower and spinach. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as is for a light lunch.

Cauliflower Rice Sushi Rolls

Kickstart your sushi game with these cauliflower rice sushi rolls—they’re a fun, low-carb twist on the classic that you won’t believe is veggie-based!

Ingredients

• 1 medium head of cauliflower, riced (about 2 cups)
• A splash of rice vinegar
• A couple of sheets of nori
• 1 small cucumber, julienned
• 1 avocado, sliced thin
• A handful of crab sticks or your favorite sushi filling
• A dash of sesame seeds
• A little soy sauce for dipping

Instructions

1. Preheat your oven to 350°F and spread the cauliflower rice on a baking sheet. Bake for about 10 minutes to dry it out a bit—this makes it stickier for rolling.
2. Transfer the baked cauliflower rice to a bowl and mix in a splash of rice vinegar. This adds that classic sushi rice flavor.
3. Lay a nori sheet on a bamboo mat. Spread the cauliflower rice evenly over the nori, leaving a 1-inch border at the top.
4. Arrange your cucumber, avocado, and crab sticks in a line along the bottom edge of the nori sheet.
5. Roll the sushi tightly from the bottom, using the bamboo mat to help you press and shape it. Tip: Wet the top border of the nori to seal the roll.
6. Slice the roll into 6-8 pieces with a sharp knife. Tip: Dip the knife in water between cuts to prevent sticking.
7. Sprinkle with sesame seeds and serve with a little soy sauce on the side. Tip: For extra flair, add a dollop of wasabi or pickled ginger.

Munch on these rolls to enjoy a crunchy, fresh bite with a creamy avocado finish. Perfect for a light lunch or as a party appetizer that’ll have everyone asking for the recipe!

Cauliflower Rice with Roasted Vegetables

Did you know that swapping out traditional rice for cauliflower rice is a game-changer for quick, healthy meals? This version, packed with roasted veggies, is no exception—it’s simple, flavorful, and ready in no time.

Ingredients

• 1 large head of cauliflower, riced (about 4 cups)
• A couple of cups of mixed vegetables (think bell peppers, zucchini, and carrots), chopped
• 2 tbsp olive oil
• A pinch of salt and pepper
• A sprinkle of garlic powder
• A handful of fresh parsley, chopped

Instructions

1. Preheat your oven to 400°F. This high heat will help the veggies get perfectly roasted.
2. Toss the chopped vegetables with 1 tbsp olive oil, salt, pepper, and garlic powder on a baking sheet. Spread them out so they’re not crowded—this ensures they roast instead of steam.
3. Roast for 20-25 minutes, stirring halfway, until they’re tender and have some golden edges.
4. While the veggies roast, heat the remaining 1 tbsp olive oil in a large pan over medium heat. Add the cauliflower rice and cook for 5-7 minutes, stirring often, until it’s tender but not mushy.
5. Mix the roasted veggies into the cauliflower rice. Taste and adjust the seasoning if needed.
6. Garnish with fresh parsley before serving for a pop of color and freshness.

Unbelievably, this dish comes together with such little effort but delivers big on flavor. The cauliflower rice has a light, fluffy texture that pairs perfectly with the hearty roasted veggies. Try topping it with a fried egg for an extra protein boost!

Cauliflower Rice and Shrimp Skillet

Craving something light yet satisfying? This cauliflower rice and shrimp skillet is your go-to for a quick, healthy meal that doesn’t skimp on flavor.

Ingredients

• 1 lb shrimp, peeled and deveined
• 4 cups cauliflower rice
• 2 tbsp olive oil
• A splash of lemon juice
• A couple of garlic cloves, minced
• 1 tsp paprika
• Salt and pepper, just enough to season
• A handful of chopped parsley for garnish

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add the shrimp, seasoning with salt, pepper, and paprika. Cook for 2-3 minutes per side until pink. Tip: Don’t overcrowd the shrimp to ensure they sear nicely.
3. Remove shrimp from the skillet and set aside.
4. In the same skillet, add a bit more olive oil if needed, then toss in the minced garlic. Cook for about 30 seconds until fragrant.
5. Add the cauliflower rice to the skillet. Stir well to combine with the garlic. Cook for 5-7 minutes, stirring occasionally, until the cauliflower is tender. Tip: For extra flavor, let the cauliflower rice sit untouched for a minute to get a slight crisp.
6. Return the shrimp to the skillet, mixing gently with the cauliflower rice. Add a splash of lemon juice and give everything a final stir.
7. Garnish with chopped parsley before serving. Tip: A dash of red pepper flakes can add a nice heat if you’re into that.

This dish comes together with a perfect balance of tender shrimp and fluffy cauliflower rice, all brightened up with that hint of lemon. Try serving it in bowls with a side of avocado for a creamy contrast.

Conclusion

Variety is the spice of life, and our roundup of 18 delicious frozen cauliflower rice recipes proves just that! Whether you’re looking for a quick weeknight dinner or a healthy side, these recipes offer something for everyone. We’d love to hear which ones become your favorites—drop us a comment below. Loved this collection? Share the inspiration with fellow home cooks by pinning this article on Pinterest!

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