Crispy Lemon-Herb Cauliflower Rice with Cherry Tomatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

A vibrant, low-carb side dish featuring fluffy cauliflower rice cooked with fresh herbs, lemon zest, and sweet cherry tomatoes for a bright, Mediterranean-inspired finish. This mediterranean-inspired vegetarian (low-carb, vegetarian) ready in about 30 minutes pairs large head cauliflower, olive oil, lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large head cauliflower
• 2 tbsp olive oil
• 1 lemon
• 3 tbsp fresh parsley
• 2 tbsp fresh basil
• 1 cup cherry tomatoes
• 2 cloves garlic
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Cut 1 large cauliflower head into florets and pulse in a food processor until resembling rice, about 1 minute.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the cauliflower rice, 1/4 cup water, and 1/2 tsp salt, then cover and cook for 8 minutes, stirring once, until tender and water evaporates.
3. Step 3: Stir in 2 minced garlic cloves and cook for 1 minute until fragrant, then add 1 cup cherry tomatoes, 1 tbsp lemon zest, 3 tbsp chopped parsley, and 2 tbsp chopped basil. Cook uncovered for 4 minutes until tomatoes soften and release juice.
4. Step 4: Squeeze juice from 1 lemon over the mixture, add 1/4 tsp black pepper, and cook for 1 minute more until flavors meld and tomatoes are slightly caramelized.