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Cauliflower Rice with Sun-dried Tomato Walnut Pesto

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4


  • 1/3 cup raw walnuts
  • 1 large head cauliflower, cut into florets
  • 6 tbsp olive oil, divided
  • 4 sun-dried tomatoes in olive oil
  • 1 tbsp capers
  • 1 clove garlic
  • 1 cup tightly packed basil leaves
  • 2 tbsp lemon juice
  • 1 tbsp currants


  1. Preheat oven to 350°F. Place the walnuts on a baking tray in a single layer and toast for 7-10 minutes. Walnuts are finished when they appear a shade darker and smell toasty. Cool completely. 

  2. Preheat oven to 400°F. Place the cauliflower florets in a food processor and pulse until it resembles rice but is still coarse. You should have about 6 cups.  Mix cauliflower with 3 tbsp of olive oil. Divide cauliflower between two baking trays in a single layer and roast for 20-25 minutes until softened and golden, tossing halfway through. 

  3. Meanwhile, clean your food processor and begin the pesto. Add the sun-dried tomatoes, capers, garlic,  walnuts, basil leaves, lemon juice, and olive oil. Pulse until a coarse paste.

  4. Combine the cauliflower, pesto mixture, and currants. Enjoy warm!