Cauliflower Rice with Eggplant & Zucchini


Cauliflower Rice with Eggplant & Zucchini

  • Author: Inspired by Kristin Cavallari
  • Yield: 8 servings 1x


1 medium head cauliflower, core removed and cut into 1” pieces
3 Tbsp. olive oil
3 large cloves garlic; roasted and mashed (instructions below)
1 Tbsp. fresh shallots; chopped (or 1½ tsp. dry shallots)
1 medium eggplant; diced
1 small zucchini; diced
1 cup grape tomatoes; cut in half
¾ tsp. turmeric; ground
1½ tsp. pink or grey Himalayan sea salt; course ground (if fine ground, reduce to ¾1 tsp.)
¼ cup fresh basil; chopped
1 tsp. lime juice
½ tsp. lime zest
(additional ingredients to roast garlic, a little extra virgin olive oil and coarse sea salt)


Roast Garlic: Preheat oven to 400°. Take one head of garlic, cut in half and drizzle with olive oil and sprinkle with coarse sea salt.  Take small pieces of aluminum foil and wrap garlic like a Hershey’s kiss, leaving a small hole in the top for heat to escape.  After 30 minutes, open the aluminum foil exposing the garlic and allow to bake for another 5-8 minutes until lightly browned. Allow to cool slightly then mash the 3 large cloves you need for this recipe. Store extra garlic in a jar in the refrigerator for up to 7 days and use in place of garlic in all sorts of dishes that call for garlic or eat the extra cloves whole if you really love garlic!

Adjust oven temp to 450°. Line baking pan with parchment paper and top with cauliflower pieces.  Place in oven and cook for 10 minutes. Remove and allow to cool enough to handle.  Place in the food processor and pulse until the pieces are about the size of rice. Set aside.

In a large skillet, heat the oil over medium-high heat.  Add the roasted garlic and shallots and sauté for 2 minutes or until aromatic. Add the eggplant and zucchini and sauté for 5-8 minutes, or until tender. Add cauliflower, turmeric, salt, and basil. Stir to combine and allow to cook for just a couple of minutes longer as the flavors meld.  Remove from heat and add lime juice and lime zest.  Serve warm.


Serving options:

  • Top with grilled chicken for one-dish entrée
  • Excellent served with Italian meatballs.

The original recipe can be found in True Roots by Kristin Cavallari © 2017


  • Calories: 190 kcal
  • Carbohydrates: 20.2 g
  • Fiber: 11.1 g
  • Protein: 5.5 g