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Recipe for Cauliflower Rice with Walnut Romesco Sauce- #vegan, #glutenfree #dinner #cauliflowerrice #ad

Cauliflower Rice with Walnut Romesco Sauce

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6
Calories 357 kcal



  • 1 head of cauliflower about 4 cups florets
  • 1/3 cup fresh parsley leaves
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil


  • 1 cup walnut pieces
  • 2 12- ounce jars roasted red peppers drained
  • 3 teaspoons red wine vinegar
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/8 teaspoon dried cayenne pepper



  1. Cut the cauliflower into florets. Place the florets, parsley and salt in a food processor. Process until the cauliflower becomes grainy in texture (like small pebbles). You may need to process in batches.
  2. Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add the cauliflower rice to the pan and cook for 3 to 4 minutes or until softened. Remove from the heat and set aside.


  1. Heat a small skillet over medium heat and add the walnuts. Toast for 6 to 8 minutes or until golden brown.
  2. Add the toasted walnuts, roasted red peppers, red wine vinegar, remaining 1 tablespoon olive oil, salt and cayenne to a food processor and process until smooth.
  3. Dress the cauliflower rice with the sauce and serve warm. You may also mix the Cauliflower Rice and Walnut Romesco Sauce together in a large skillet and heat for 2-3 minutes before serving.
Nutrition Facts
Cauliflower Rice with Walnut Romesco Sauce
Amount Per Serving
Calories 357 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 3g19%
Sodium 1228mg53%
Potassium 575mg16%
Carbohydrates 13g4%
Fiber 5g21%
Sugar 3g3%
Protein 8g16%
Vitamin A 625IU13%
Vitamin C 82mg99%
Calcium 91mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.