cauliflower rice


spring has sprung in LA! after a pretty cold and wet winter (i heard it was the chilliest one in over 100 years), we’re back in warmer temps, and sunnier days. nothing not to love. i found myself craving lighter meals that still offer a bit of warmth at the end of the day like this rice. while it’s super spring-y, it still provides you that pleasant cozy vibe for the beginnings of spring. if i remember back to living in nyc (i can’t believe it’s almost been 2 years since we moved to LA!), i can imagine the chives just starting to sprout up in our little garden in brooklyn, or the ever so tiny buds beginning to show themselves on the branches of our crab apple tree. here in southern california you can get pretty much any seasonal vegetable year round, which, while wonderful, is still confusing to me and my sense of what others are experiencing across the country.

i was at my favorite neighborhood market, cookbook, the other day. they had artichokes, cauliflower, snap peas, every kind of fresh herb, and a big bowl filled with pea shoot bouquets. it’s times like these that the excitement of picking out what’s calling to you, bring it home, and cooking up a meal on the fly. that’s what this dish was.

a meal on the fly that just happens to be something lovely enough to share here. i’m a sucker for a garlic & herb situation, and i’m always on the lookout to make cauliflower rice more palatable. so this dish combines great flavor, but also a super easy technique for making really tasty cauliflower rice. the result is a flavor you know and love mixed with a side of health - win, win!

so what’s the technique that takes a gritty, riced cauliflower to one that’s supple and actually rice-like? butter! every time i’ve made cauli rice in the past, i’ve sautéed in olive oil. and while i’m sure it might taste ok for most people, i always felt there was something missing. the (vegan) butter makes everything more luscious and full of flavor, something olive oil just can’t offer here. i also used about 2 tablespoons more of water to steam the cauliflower than i have in the past, which made a huge difference in its texture. the addition of both them here makes this cauliflower rice a bit more next-level 👌🏼


garlicky, herbed cauliflower rice w/ pea shoots | gf & v

  • i like serving this on the side of cooked fish or chicken (although it would be lovely with any animal protein), i also think adding cooked, marinated lentils or chickpeas would be a great addition for a plant-based version.

print the recipe

| serves 4-6 as a side |

  • 1 head cauliflower, cut into medium-sized florets

  • 3 tablespoons vegan butter (i use miyoko’s brand)

  • 2-3 cloves garlic, minced

  • 1/4 cup water

  • 1/2 cup chopped herbs (i used an equal amount of chives and parsley)

  • salt & fresh pepper

  • 5-6 radishes, sliced thin on a mandolin or with a knife

  • 1-2 cup pea shoots, microgreens, chopped baby spinach, etc.

  • squeeze of lemon juice


  1. start by ricing your cauliflower. in a food processor fitted with a metal “s” blade, or in an upright blender, rice the cauliflower florets in batches, blitzing them just until they reach small rice-sized pieces (over-blitzing will result in cauliflower mush, so be on the lookout). set the cauli rice aside.

  2. heat a large rimmed saute pan over medium heat, once hot. add the vegan butter. once it’s melted and bubbly, add the garlic and stir, cooking the garlic until fragrant; about 1 minute. add the cauliflower rice and the water, stir, cover, and turn the heat down to medium-low. let the cauliflower rice cook 6-7 minutes, until the water has evaporated and the cauli rice is tender but not overly mushy. remove from heat and add salt and pepper, to taste.

  3. throw in the sliced radishes, pea shoots (or whatever tender green you’re using), and squeeze everything with a splash of lemon juice. toss it all together, taste and add more salt/pepper, or lemon juice if need be. serve immediately.

more spring recipes:

sweet pea oven risotto w/ garlicky pea shoots

sweet pea oven risotto w/ garlicky pea shoots

Chipotle Cauliflower Rice & Black Bean Enchiladas by Lindsey | Dolly and Oatmeal

it seems like every year i find myself craving the same foods in a given month.  does that happen to you too?  maybe because i document my real life eats for a living and tend to pay attention to the blog's archives, but every january i'm on some sort of taco/enchilada/put-something-in-a-tortilla kick. and it's no surprise this year because frank and i found these tortillas that are made here in brooklyn and we are completely obsessed.  he came home the other from the store and i frantically asked him if they had the tortillas because we were low and i couldn't imagine lunches and dinners without them.  i throw them over our gas stove, char them a bit on each side and they're good to go with all the things.  most notably, enchiladas.  

i have to admit, we're more of a taco family, but every once in a while we make enchiladas at home, maybe once or twice a year, tops.  i always thought it was too time consuming - maybe because you have to make the filling and heat the enchiladas up in oven?  maybe i thought it would be too many dishes to clean?  in any event, i endeavored to make these tasty, quick, and easy on prep and execution.  what makes this fun and easy is the play on a typical rice and beans dish.  making cauliflower rice, instead of cooking rice reduces the overall amount of time it takes to make (an A+ in my baby-consumed life), and it's so, so simple.  i generally make cauliflower rice in my food processor, but since receiving Vitamix's new Ascent 3300 blender that has an awesome pulse feature, i was intrigued to see how it worked in this application.  i use my Vitamix at least 3 times a day, mostly on a general blend setting for smoothies and my morning coffee concoction, so playing around with the pulse setting was a whole new experience, and an effortless one at that.  

this post was created in partnership with Vitamix.  all thoughts and opinions, as always, are my own.  thank you for supporting the sponsors that help keep dolly and oatmeal going.

chipotle cauliflower rice & black bean enchiladas

if you do not own a Vitamix or food processor, you can simply use a cheese grater for the same cauliflower rice effect, it will just take a bit more time to do it manually.

| makes roughly 4 cups cauliflower rice |

  • one head of cauliflower, stalks trimmed and cut into florets
  • 1 tablespoon extra-virgin olive oil
  • 3 shallots, finely chopped
  • 2 garlic cloves, minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne (optional)
  • 1/4 cup chopped cilantro
  • 1 can 15-ounce canned black beans, drained and rinsed
  • sea salt
  • corn tortillas
  • 2 cups enchilada sauce (i like this one)


  •  extra enchilada sauce
  • avocado
  • cilantro
  • red onion
  • sliced radish
  • toasted sesame seeds


  1. preheat the oven to 350°F.
  2. in batches, blend the cauliflower on low until it is broken down into rice-size pieces.  place in a bowl and set aside.
  3. heat a large saute pan over medium heat.  add the oil and shallot and cook until translucent and soft, about 3-5 minutes.  add the garlic and cook until fragrant, about 30 seconds.  turn the heat off, add the cauliflower rice and spices, and stir until evenly mixed.  add the cilantro and black beans and stir to combine, set aside.  
  4. char tortillas over a gas grill or warm them slightly in the microwave to get them nice and soft.  set aside.
  5. spread a couple tablespoons of the enchilada sauce across the bottom of a large baking dish.  fill the tortillas with the cauliflower rice and beans and roll them up as tightly as you can.  place them seam-side down and repeat with remaining tortillas.  lightly cover the tops of the enchiladas with more sauce and bake until warmed through, about 15-20 minutes.
  6. serve enchiladas with more sauce, diced avocado, cilantro, chopped red onion, sliced radish, and toasted sesame seeds.


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mole black bean tacos w/ cabbage & cilantro slaw

cauliflower pasta w/ za'atar & olives

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raw cauliflower couscous w/ cherries 

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