Cauliflower Rice with Sun-dried Tomato Walnut Pesto

Cauliflower rice is everywhere these days. You can find it on restaurant menus, your Instagram feed, even grocery stores are selling bags of raw cauliflower rice. It’s a trend I am definitely on board. Cauliflower is versatile enough that it can be combined with a whole range of different flavours. When made into rice it’s a fantastic way to sneak extra vegetables into your diet. I also find the ‘rice’ preparation of cauliflower feels more like a comfort food, like actual rice.

When preparing cauliflower rice I like to cook the cauliflower in the oven at a high heat instead of on the stove top. I find it less high maintenance.

I think my proximity to Eataly inspired this recipe.  I love browsing their fresh produce, seafood, and italian goods. I think it’s worth spending money on good quality ingredients, such as a nice olive oil and  sun-dried tomatoes in pure olive oil,  because they have a great impact on the flavour of the dish.  This dish is pretty tasty so don’t be surprised if you eat most of it before you have time to serve it!

Cauliflower Rice with Sun-dried Tomato Walnut Pesto
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
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! 

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