Cauliflower Rice with Zucchini, Parmesan Cheese, and Basil
- 2 Tbsp olive oil
- 1 (12 oz) package frozen cauliflower rice
- 2 garlic cloves, minced
- 1 zucchini, grated and squeezed of excess moisture
- 1⁄3 cup low-sodium chicken broth
- 2 Tbsp lemon juice
- Salt and freshly ground black pepper
- 1 cup shredded Parmesan cheese
- 1⁄2 cup sliced fresh basil
- 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.
- Add garlic, zucchini, and broth to pan and cook for 5 minutes.
- Remove pan from heat. Stir in lemon juice and season to taste with salt and pepper.
- Gently stir cheese and basil into cauliflower mixture. Serve immediately.
The Taste for Life Test Kitchen
The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.
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