Cauliflower Rice Succotash

5.0/5 rating (1 votes)
Cauliflower Rice Succotash

We just love summer vegetables.  At our summer lake house we love to grill and entertain.  My husband and I just love salmon and my Cauliflower Rice Succotash was the perfect accompany for our dinner.  Everything was cooked on the grill and we ate outside.

Perfect summer dinner with friends.

Cindy's Tip:  I made this dish for 4 of us.  While at my local seafood market I asked the owner to slice 4 (1/2 pound) pieces for me.  I decided to keep the skin on but if you prefer it off they will be more than willing to do that for you as well.  Just ask with a smile :)

Cindy's Note:  I made this dish on the grill.  You can also prepare in your own kitchen stove top. Feel free to boil the corn.




  • 2 ears corn
  • 1/4 head cauliflower
  • 1 tablespoon olive oil or coconut oil
  • 1 red bell pepper, chopped
  • 1 shallot, chopped
  • 1 clove garlic, minced
  • 1 cup frozen edamane, thawed and shelled
  • 1/2 teaspoon freshly ground pepper
  • 1 teaspoon kosher salt
  • 1/2 cup low sodium chicken broth
  • 1 handful fresh parsley, chopped
  • Extra-virgin olive oil
  • Fresh lemon


  1. Heat your grill to a medium-high temperature (we had ours at 375 degrees).  Shuck the corn and place on the grill.  Cook for about 10 minutes turning to get grill marks all around the cob.  Set aside.

  2. Cut the cauliflower into florets.  Put in your food processor and put on to process until the corn looks like rice.  

  3. Take a cast iron pan and place on the grill.  Let it sit for about 5 minutes to get really hot.  Meanwhile take the corn and place on a board then use a sharp chefs knife to cut along the cob to release all of the kernels.  Place in a bowl.

  4. Add oil to the pan carefully.  Toss in cauliflower and let it cook for about 2 minutes without touching.  Then use a wooden spoon to start to toss around.  

  5. Toss in corn, pepper, shallots, garlic, edamane, salt and pepper.  Let cook for 5 minutes; stirring often.  Pour in broth and let reduce; about 5 minutes.  Remove from heat and add in parsley. When serving drizzle a little extra-virgin olive oil and fresh lemon juice.  

  6. I served with salmon.  To make the salmon I seasoned with salt and pepper and coated with olive oil.  Used a cast iron pan on the grill along side the succotash.  Added oil to the hot pan.  Started skin side up for 4 minutes then flipped over for another 3 minutes.  Perfect medium.  Squeezed fresh lemon juice and served atop the succotash.  Delicious!!

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