Cauliflower Rice with Walnut Romesco Sauce​

By Natalie Rizzo, MS, RD
Total Time
20 Mins
Serves
6
Serving Size
1 cup rice, 1/2 cup sauce

DESCRIPTION

Prep Time
10 Mins
Cook Time
10 Mins
Total Time
20 Mins
Calories
250
Total Fat
20
Saturated Fat
2
Trans Fat
0
Polyunsaturated Fat
10
Monounsaturated Fat
7
Cholesterol
0
Sodium
550
Carbohydrates
14
Dietary Fiber
7
Total Sugars
2
Added Sugars
0
Protein
4
Vitamin D
0
Calcium
117
Iron
3
Potassium
207

Ingredients

Cauliflower Rice

  • 1 head of cauliflower, about 4 cups florets
  • 1/3 cup fresh parsley leaves
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil

Walnut Romesco Sauce

  • 1 cup walnut pieces
  • 2 12-ounce jars roasted red peppers, drained
  • 3 teaspoons red wine vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon dried cayenne pepper

Preparation

Cauliflower Rice

  1. Cut the cauliflower into florets. Place the florets, parsley and salt in a food processor. Process until the cauliflower becomes grainy in texture (like small pebbles). You may need to process in batches.
  2. Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add the cauliflower rice to the pan and cook for 3 to 4 minutes or until softened. Remove from the heat and set aside.

Walnut Romesco Sauce & Assembly

  1. Heat a small skillet over medium heat and add the walnuts. Toast for 6 to 8 minutes or until golden brown.
  2. Add the toasted walnuts, roasted red peppers, red wine vinegar, remaining 1 tablespoon olive oil, salt and cayenne to a food processor and process until smooth.
  3. Dress the cauliflower rice with the sauce and serve warm. You may also mix the Cauliflower Rice and Walnut Romesco Sauce together in a large skillet and heat for 2-3 minutes before serving.