This Copycat Zoe’s Kitchen Cauliflower Rice recipe is made with fresh parsley and mint and a squeeze of tangy lemon juice. Bright and flavorful, it’s a fantastic side dish to serve with everything from grilled chicken to roasted salmon or black beans for a nutritious and vegetable-packed meal.
Occasionally I’ll have a meal at a restaurant and think to myself, “I MUST recreate this at home!” This most recently happened after a meal at Zoe’s Kitchen. Well, technically this happened after takeout from Zoe’s Kitchen because life with a newborn and a three-year-old means takeout is happening a little more often than usual around here these days.
Here’s the thing with restaurant recipe inspiration: I rarely follow through on my desire to recreate restaurant meals because I’m usually tempted to recreate something way out of my league. But when inspiration struck in the middle of a bowl of Zoe’s Kitchen cauliflower rice, I knew this was a recipe I could handle.
I’ve made boatloads of cauliflower rice over the years but typically stick to simple garlic cauliflower rice, cilantro lime cauliflower rice or cauliflower fried rice recipes. The cauliflower rice from Zoe’s kitchen was fresh and flavorful and appeared to be made with a simple mix of herbs and tangy lemon juice. Simple enough! I’ve got this!
I usedfresh herbs — parsley and mint — and a squeeze of lemon juice to make a bright and flavorful rendition of the Zoe’s Kitchen cauliflower rice recipe that’s the perfect side dish to accompany everything from grilled chicken or roasted salmon to a meatless Mediterranean-inspired bowl of falafel.
While Zoe’s Kitchen serves this rice chilled as part of one of their Mediterranean bowls, I think it’s great warm or cold and it’s also a wonderful dish to prep ahead on Sundays if you’re a fan of the whole meal prep thing!
Copycat Zoe’s Kitchen Cauliflower Rice RecipePrint
This deliciously flavorful copycat Zoe’s Kitchen cauliflower rice recipe is made with fresh parsley and mint and a squeeze of tangy lemon juice. Serve it with everything from grilled chicken to roasted salmon or black beans for a nutritious and vegetable-packed meal.
- 4 cups riced cauliflower
- 1/2 tablespoon olive oil (plus more to taste)
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/3 cup fresh parsley, chopped
- 3 tablespoons fresh mint, chopped
- 1/4 cup green onion, chopped
- juice of 1/2 large lemon
- Drizzle a large pan with olive oil and bring to a medium-high heat. Add the riced cauliflower, salt and pepper and cook until the cauliflower is tender, about five minutes.
- Add fresh parsley, mint and green onion and stir. Cook for an additional minute. Remove from head and toss with fresh lemon juice.
- Drizzle with additional olive oil, salt and pepper to taste. Serve warm or chilled.
This recipe goes fast in our house as the cauliflower tends to cook down a bit so I prefer to double it!
While flavorful enough on its own, I like this recipe best as the base of a veggie-packed bowl topped with feta cheese, cucumber, cherry tomatoes and shredded chicken or black beans.
- Serving Size: 1/2 recipe
- Calories: 105
- Sugar: 6g
- Sodium: 288mg
- Fat: 4g
- Saturated Fat: 1g
- Carbohydrates: 15g
- Fiber: 7g
- Protein: 5g
- Cholesterol: 0mg
Keywords: cauliflower rice, vegetarian, side dish