Cauliflower Confetti Rice

Cauliflower Confetti Rice
  • Cook Time
  • Prep Time
  • 8Servings


  • 3 pounds multicolor cauliflower florets, chopped into bite-size pieces
  • 1/4 cup plus 6 tbsp. EVOO
  • 4 teaspoons ground coriander
  • 2 teaspoons onion powder
  • 1/4 cup fresh lemon juice
  • 1 teaspoon minced garlic
  • 1 1/4 cups chopped walnuts, toasted
  • 2 tablespoons chopped fresh oregano


Heat a large rimmed baking sheet under the broiler until hot, about 5 minutes.

In a food processor, working in batches, pulse the cauliflower into rice-size pieces. Transfer to a bowl; toss with 1/4 cup EVOO, the coriander, onion powder, 2 1/2 tsp. salt and 1 tsp. pepper. Spread half the cauliflower out on the hot baking sheet. Broil, stirring once, until browned, about 10 minutes. Transfer to a bowl. Repeat with the remaining cauliflower and another large baking sheet.

In a small bowl, whisk the remaining 6 tbsp. EVOO, the lemon juice and garlic; season. Stir into the cauliflower rice, along with the nuts and the oregano; season.