Cauliflower rice is a game-changer for anyone seeking a light, nutritious alternative to traditional grains. With its fluffy texture and subtle nutty flavor, it’s a versatile base for endless dishes, from stir-fries to grain bowls.
Best of all, it’s ready in just 10 minutes, making it perfect for busy weeknights or last-minute meal prep.
This recipe delivers a crisp yet tender bite that pairs beautifully with bold sauces or fresh herbs. Whether you’re cutting carbs or simply craving something new, cauliflower rice is a wholesome, satisfying choice that’s as easy to make as it is delicious.
In just 7 minutes of prep and 3 minutes of cooking, you’ll have a dish that’s both healthy and full of flavor.
Ingredients for Cauliflower Rice
- 1 medium cauliflower (make sure it’s fully dry for best results)
- For seasoned cauliflower rice:
- 1 teaspoon extra-virgin olive oil (or substitute with avocado oil)
- ½ cup chopped scallions (green onions work too)
- Juice of ½ lime (lemon juice can be used as an alternative)
- Sea salt and freshly ground black pepper (to taste)
Step-by-Step Instructions
- Prepare the cauliflower: Chop the cauliflower into large pieces. You can include the cores, but discard the leaves or save them for another use.
- Process the cauliflower: Place the cauliflower pieces in a food processor and pulse until it has the texture of rice. Work in batches if necessary, and don’t over-process or it will get mushy.
- Use immediately or cook: If your recipe calls for raw cauliflower rice, use it as directed. For a side dish or to replace regular rice, continue to the next steps.
- Heat the oil: In a large skillet, heat 1 teaspoon of olive oil over medium heat.
- Sauté the ingredients: Add the scallions and cauliflower rice to the skillet. Sauté until heated through, about 3 to 5 minutes.
- Season and serve: Season with salt, pepper, and a squeeze of lime juice to remove any bitterness. Serve warm and enjoy!
Creative Serving Suggestions
Cauliflower rice is incredibly versatile! Use it as a base for stir-fries, topped with grilled chicken or tofu. For a fresh twist, mix it into a grain bowl with roasted veggies, avocado, and a drizzle of tahini. It also makes a great filler for stuffed peppers or as a low-carb alternative in sushi rolls.
Storage and Reheating Tips
Store uncooked cauliflower rice in an airtight container in the fridge for up to 3 days. For longer storage, freeze it in portions for up to 3 months. To reheat, simply sauté it in a pan with a splash of oil or water until warmed through. Avoid microwaving, as it can make the texture soggy.
Flavorful Variations to Try
Switch up the flavors by adding garlic and ginger for an Asian-inspired twist, or toss in cumin and paprika for a smoky kick. For a creamy version, stir in a tablespoon of coconut milk or pesto. You can also mix in finely chopped herbs like cilantro or parsley for a fresh finish.
Time-Saving Kitchen Hacks
Save time by buying pre-riced cauliflower from the store—just make sure to pat it dry before cooking. If using a food processor, pulse in large batches to avoid over-processing. For even quicker prep, chop the cauliflower into florets and freeze them ahead of time for easy ricing later.
Essential Equipment Notes
A food processor is the easiest tool for ricing cauliflower, but a box grater works too—just be prepared for a bit more effort. If you’re cooking the rice, use a large skillet to ensure even heating. For storage, invest in freezer-safe bags or containers to keep portions organized.
How to Make Cauliflower Rice
Ingredients
- 1 medium cauliflower
For seasoned cauliflower rice:
- 1 teaspoon extra-virgin olive oil
- ½ cup chopped scallions
- Juice of ½ lime
- Sea salt and freshly ground black pepper
Instructions
- Make sure your cauliflower is fully dry. Chop the cauliflower into large pieces. You can include the cores, but discard the leaves or save for another use.
- Place the cauliflower pieces in a food processor and pulse until it has the texture of rice. Work in batches if necessary and don’t over process or it will get mushy.
- Use in any recipe that calls specifically for riced cauliflower. Continue following that recipe’s instructions.
- If you plan to serve your cauliflower as a side dish or use it in place of regular rice, I recommend lightly cooking it and seasoning it to take off the raw bite.
- In a large skillet, heat 1 teaspoon of olive oil over medium heat. Add the scallions and cauliflower and sauté until heated through, about 3 to 5 minutes.
- Season with salt, pepper, and a squeeze of lime juice to help remove any bitterness from the raw cauliflower.