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Cauliflower Rice with Zucchini, Parmesan Cheese, and Basil

A wooden bowl filled with cauliflower rice.
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Prep Time:
30 minutes
Serves 4


  • 2 Tbsp olive oil
  • 1 (12 oz) package frozen cauliflower rice
  • 2 garlic cloves, minced
  • 1 zucchini, grated and squeezed of excess moisture
  • 13 cup low-sodium chicken broth
  • 2 Tbsp lemon juice
  • Salt and freshly ground black pepper
  • 1 cup shredded Parmesan cheese
  • 12 cup sliced fresh basil


  1. Heat oil in a large sauté pan set over medium heat. Add frozen cauliflower and, using a large spoon to break it apart, sauté until cauliflower appears slightly translucent and becomes tender, approximately 10 minutes.
  2. Add garlic, zucchini, and broth to pan and cook for 5 minutes.
  3. Remove pan from heat. Stir in lemon juice and season to taste with salt and pepper.
  4. Gently stir cheese and basil into cauliflower mixture. Serve immediately.


Cauliflower rice is finely chopped cauliflower florets. Similar to couscous in texture, it’s a great replacement for rice and works well in low-carb, Paleo, and gluten-free dishes. It can be found packaged in the frozen foods aisle. This dish tastes just like risotto, but with cauliflower standing in for Arborio rice it’s a healthier side dish.

Nutrition Info

208 Calories, 13 g Protein, 8 g Carbohydrates, 2 g Fiber, 15 g Total fat (6 g sat), 467 mg Sodium, ★★★★★ Vitamin C, ★★★★ Vitamin K, ★★★ Calcium, Vitamin B2 (riboflavin), B6, Potassium