How to Make Cauliflower Rice

Cauliflower Rice is a tasty, vegetable alternative to rice and other grains. While it still tastes like cauliflower, it adds flavor and visual interest to your plate.

The first time I ever made Cauliflower Rice, I didn’t tell my family what it was. And they looked at it, assumed it was rice, because it looked just like it, and then had an unexpected surprise.

If you’ve got picky eaters, I don’t recommend this strategy. It doesn’t go over well with the picky people. They need to know up front what they’re getting.

However, picky people aside, the idea of Cauliflower Rice was generally well received at our house, with my husband even requesting a spicier, lime-cilantro version in the future. Stay tuned for that development.

In the meantime, comfort yourself with this tutorial on how to makeCauliflower Rice. It’s a tasty, grain-free alternative to rice and makes for a great side dish to vegetables, meats, stir-fries, etc. While you certainly could just serve cauliflower, Cauliflower Rice adds some nice visual interest to the plate.

How to Make Cauliflower Rice

Cauliflower Rice is a great dish to use up cauliflower that might be starting to brown a bit. It won’t matter if you cut those bits off. You’re just going to chop it all up anyway.

Cut our the core and chop the cauliflower into small florets.

Pulse the florets in batches in the food processor until the texture appears like rice. It’s okay if the pieces aren’t perfectly uniform.

Alternatively, you can shred the head of cauliflower on the side of a box grater. It takes a little more muscle, but it works fine in a pinch.

Sauté the “riced” cauliflower in a bit of oil in a hot pan. Season to taste and serve as a replacement for rice. Chill and freeze to use later.

Tools I use to make this EASY:

• a food processor
• cutting board
• chef’s knife
• 5-quart pot

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Cauliflower Rice

Prep Time

5 mins

Cook Time

10 mins

Total Time

15 mins

 

Cauliflower Rice is a tasty, vegetable alternative to rice and other grains. While it still tastes like cauliflower, it adds flavor and visual interest to your plate.

Course: Side Dish

Cuisine: American

Keyword: cauliflower, cauliflower rice, how to make cauliflower rice

Servings: 8

Calories: 49 kcal

Author: Jessica Fisher

Ingredients

• 1 head cauliflower
• 2 tablespoons olive oil
• fine sea salt and fresh ground black pepper

Instructions

1. Cut a head of cauliflower into small florets. Place in the bowl of a food processor. Pulse until the cauliflower resembles rice. (Alternatively, you can shred the head of cauliflower on the side of a box grater. It takes a little more muscle, but it works fine in a pinch.)
2. Heat the oil in a skillet until shimmering. Sauté the “riced” cauliflower until tender. Season to taste and serve as a replacement for rice. Chill and freeze to use later.

Recipe Notes

Nutritional values are approximate and are based on 1/8 of the recipe. Refrigerate leftovers promptly and use within 4 days.

Nutrition Facts

Cauliflower Rice

Amount Per Serving

Calories 49 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Sodium 22mg1%

Potassium 215mg6%

Carbohydrates 4g1%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin C 35mg42%

Calcium 16mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.