Cauliflower Rice is an easy, make-ahead rice alternative that reheats well and adapts to many flavors. Add herbs, spices, or extra vegetables to make it your own.
I tried cauliflower rice recently and was surprised by how satisfying it is. It’s lower in carbs than white rice and works well as a base for many meals.
For a colorful twist, try purple, orange, or green cauliflower where available. These naturally colored varieties add visual interest without food coloring.
This guide shows a simple method to make about 4 cups of cauliflower rice in roughly 15 minutes—perfect for meal prep.
Cauliflower Rice Ingredients
For this simple cauliflower rice you’ll need (see the recipe card for amounts):
- Cauliflower
- Extra virgin olive oil
- Salt and pepper (or other seasonings to taste)
Kitchen Tools Needed
A food processor with a grating or shredder attachment makes the job quick and consistent. A large skillet and a lid are useful for cooking the riced cauliflower.
How to Make Riced Cauliflower in a Food Processor
- Wash the head of cauliflower and dry it thoroughly. Remove the leaves and core, then cut into smaller florets.
- Fit the food processor with the grater/shredder attachment and pulse the florets until they resemble rice-sized grains.
- Use the food pusher to guide pieces into the blade so you get an even texture.
- If the riced cauliflower seems wet, spread it on paper towels and gently press to remove excess moisture before cooking.
How to Cook Cauliflower Rice
Heat 1 tablespoon of extra virgin olive oil in a large skillet over medium heat. Add the riced cauliflower and stir briefly, then cover the pan. Let it steam for 5–8 minutes, stirring once or twice, until it reaches your preferred tenderness. Season with salt, pepper, or other spices to taste.
Storage Instructions
Store cooked cauliflower rice in an airtight container in the refrigerator for up to 5 days. Raw, riced cauliflower freezes well for up to 1 month—spread it on a tray to freeze individually, then transfer to a sealed bag.
What to Make with Riced Cauliflower
- Vegetable fried rice using mixed vegetables and soy or tamari sauce
- Chicken sausage and cauliflower rice skillet with herbs and sautéed onions
Cauliflower Rice
Ingredients
- 1 large head cauliflower
- 1 Tablespoon extra virgin olive oil
- Salt and pepper optional
Instructions
-
Wash and thoroughly dry the cauliflower, remove greens, and cut into florets.
-
Grate the florets in a food processor until they resemble rice grains.
-
If needed, press the riced cauliflower in paper towels to remove excess moisture.
-
Sauté in 1 tablespoon extra virgin olive oil over medium heat, cover, and steam for 5–8 minutes until tender.
-
Store cooked leftovers in the refrigerator up to 5 days, or freeze raw riced cauliflower for up to 1 month.
Nutrition
Calories: 83kcal
Carbohydrates: 10 g
Protein: 4 g
Fat: 4 g
Fiber: 4 g
Vitamin C: 101 mg
Nutrition information is an estimate for general guidance.
The recipe and photographs are the property of the original author and are included here as provided.