Garlicky Carrot and Pea Riced Cauliflower from Frozen 

Riced cauliflower is versatile — pairing well with everything from Asian-inspired fare to grilled staples. This side dish from frozen riced cauliflower makes for an affordable and low-effort dinner. The key to making sure the cauliflower tastes like rice without the vegetable’s dreaded sulfur-like smell is to drop the rice in a hot, non-greased, nonstick skillet to remove excess moisture. While the moisture is escaping, a separate pan cooks fragrant garlic, onion, peas and carrots to be combined in the end. This ensures that the garlic and onion don’t burn and allows their sweet and nutty flavors to develop.   

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  • 12-ounce bag frozen riced cauliflower 
  • 1 Tbsp. olive oil 
  • 2 garlic cloves, minced 
  • ½ yellow onion, finely chopped 
  • ½ cup frozen peas 
  • ½ cup shredded carrots, finely chopped 
  • Salt and pepper to taste 

riced cauliflower

Garlicky Carrot and Pea Riced Cauliflower from Frozen 

1. Heat a large, nonstick skillet over high heat. Once hot, add frozen riced cauliflower and stir frequently to eliminate the excess moisture, about 7 minutes. 

2. Meanwhile, in a separate saucepan, heat oil over medium-low heat. Add garlic, onions, peas and carrots until garlic is golden and fragrant, and carrots are soft, about 5 minutes.  

3. Reduce heat to medium for the skillet with cauliflower. Add oil mixture of garlic, onions, peas and carrots, and stir until well combined. Serve with a main dish or stir in with a protein for a stir fry. 

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