Cauliflower Rice
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Published Jan 11, 2021, Updated May 21, 2024
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Here’s how to make cauliflower rice at home. It’s so easy and can be used in a variety of ways!
Oh cauliflower rice, how did we ever live without you? Cauliflower rice took the health world by storm a few years ago and my obsession has only grown since then.
If you’re looking for a grain-free, low-carb substitute for traditional rice, cauliflower rice is for you. It’s super easy to make and can be used in a wide variety of recipes.
What Does it Taste Like?
Cauliflower rice tastes like… cauliflower! It has a mild flavor that typically takes on the seasonings in the dish making it a super versatile veggie base.
Ingredients Needed:
- cauliflower
- olive or avocado oil
- sea salt
Step by Step Process for Making Cauliflower Rice
Step 1: Wash, dry and remove the stem and any outer leaves from the cauliflower. Cut the head of the cauliflower into quarters, then trim out the inner core from each quarter.
Step 2: Either break apart the cauliflower into large florets using your hands or use a knife to cut off florets. If the core is tender, you can chop it into pieces as well!
Step 3: Add the cauliflower florets into a food processor fitted with the blade attachment and pulse using 1 second pulses until the cauliflower is broken down into rice-sized pieces. Make sure you only fill the processor about 3/4 full. With this in mind, you might have to pulse in batches depending on the size of your processor.
Troubleshooting & Tips
“I don’t have a food processor!” – If you don’t have a food processor you can use a high powered blender or a cheese grater to rice the cauliflower.
Large pieces won’t break down in processor – If you have large pieces mixed in with the riced cauliflower, remove the large pieces and set aside. After placing the riced cauliflower in a different bowl, place the large pieces back in the processor and pulse until they break down.
How Long Does It Last
Cauliflower rice is great for meal prep because it stores so well! Store it raw in an airtight container in the refrigerator for 2-3 days or in the freezer for 1-2 months.
How to Use Cauliflower Rice
There are so many way to use cauliflower rice, which I’lll share below. If you want to make it warm (to enjoy like traditional rice), simply add a little oil to a sauté pan. Sauté until it’s warm and golden brown in some spots, about 5-10 minutes.
Cauliflower Rice Recipes to Try:
- Cauliflower Pizza Crust
- Tuna Curry Bowl with Cauliflower Rice
- Cauliflower Rice Mujadara
- Cauliflower Tabbouleh
- Vegetarian Cauliflower Fried “Rice”
- Cauliflower Grits with Blackened Shrimp
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
How to Make Cauliflower Rice
Ingredients
- 1 head of cauliflower, any size
- ½ -1 Tablespoon olive or avocado oil, optional
- sea salt, optional
Instructions
- Wash, dry and remove the stem and any outer leaves from the cauliflower. Cut the head of cauliflower into quarters, then trim out the inner core from each quarter.
- Break apart the cauliflower into large florets using your hands. If the core is tender, you can chop it into pieces and add it with the florets as well.
- Place the cauliflower florets into a food processor fitted with the blade attachment, making sure the container is only ¾ full. Depending on the size of your processor and the size of the cauliflower, you might need to do this in batches.
- Process the cauliflower in the food processor using 1-second pulses until it’s broken down into rice-sized pieces.
- If you notice any larger pieces of cauliflower remaining after most of the pieces are rice-sized, take these out and set them aside. Transfer the riced cauliflower into a bowl, add the large pieces back in and process again until they’re riced-sized as well.
- Once the cauliflower is in rice-size pieces you’re ready to use it in any recipes that call for cauliflower rice.
- If you want to cook it up and use it like regular rice, simply add a little oil to a sauté pan. Once warm, add the cauliflower and a little sea salt to the pan. Sauté until it's warm and golden brown in some spots, about 5-10 minutes.
- Raw (or cooked) cauliflower rice can be stored in an air-tight container the fridge for for 2-3 days or in the freezer for 1-2 months.
Notes
- If you don’t have a food processor, you can use the large holes of a box grater to grate the cauliflower into small pieces.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Equipment
Photos by Ashley McLaughlin.
So glad your recipes showed up and have such great ideas. Will certainly try making the cauliflower rice for all sorts of things.
How do I receive other posts from you? Email? YouTube? Please contact my email. Thanks bunches.
Hi Joan! If you’d like to subscribe to my email list to get all the latest recipes, you can sign up here: https://eating-bird-food.ck.page/03b7757c21
My family recently switched from rice to quinoa to eat healthier, but I personally can’t stand quinoa. This Cauliflower rice is exactly what I needed to make my own healthy switch. It’s soft and absorbs flavor really well.
Ahh yay! So glad you enjoyed this cauli rice, Alysa. Thanks for coming back to leave a review. I appreciate it!