How to Make Cauliflower Rice
Posted by Lisa on October 19, 2016 / 25 Comments
Cauliflower rice is a wonderful low-carb, grain-free, paleo-friendly rice alternative. Watch the video below to see just how simple and easy it is to make.
So, funny story. I was filming this video in my studio (aka – the basement in my parent’s house) yesterday and all of a sudden it dawned on me (as tons of steam from this dish started to rise)…what would happen if all that steam hit the fire alarm/sprinkler sensor that was literally right above my head?
I mean, it’s a basement not a kitchen. And clearly not a space meant for kitchen-like behaviors with steamy, smoky things going on. My heart stopped and I had a mini “oh no!” moment right in the middle of filming with visions of ceiling rain showers and a flooded, water-logged basement.
Thankfully, that didn’t happen…though I quickly opened the windows just to be 100% sure. But could you imagine if it did? “Hi mom, yes, I flooded the basement today. How was your day at the office?” Ha! So I’m thinking that perhaps I should stick to less “cooking” style videos for the next few months, until I move into a place with a proper kitchen again. No worries though, that just means things like ice creams and yogurts are in your future.
Watch the video and learn how to make cauliflower rice:
I actually posted this recipe for cauliflower rice two years ago, but similar to my recipe for cassava flour tortillas the photos were “meh” and begging to be updated. So that’s what I did!
Cauliflower rice (lovingly called “cauli rice”) is a healthy, low-carb, grain-free, less starchy replacement for rice. But for the record I’ve never focused on low carb, I just focus on what makes my digestion happy. Today, I do eat white rice and other organic grains but it’s always nice to get some extra veggies into your diet and switch things up.
If you want to jazz up this basic cauliflower rice, here are 3 tasty flavor enhancements:
Garlic Parsley Cauliflower Rice
Make the recipe as listed below, but after the onions have finished sautéing, add 3-4 cloves of minced garlic to the pan and stir for a minute. Cook the cauliflower rice for 5-7 minutes, then stir in a handful of finely chopped fresh parsley before serving.
Cilantro Lime Cauliflower Rice
Make the recipe as listed below, but after the onions have finished sautéing, add 1-2 cloves of minced garlic to the pan and stir for a minute. When it’s done, stir in a handful of finely chopped fresh cilantro and squeeze 1-2 limes over the rice.
Mexican Cauliflower Rice
Make the recipe as listed below, but after the onions have finished sautéing, add 2 cloves of minced garlic to the pan and stir for a minute. Cook the cauliflower rice for 5 minutes, then add 2 tomatoes (finely diced), 2 tablespoons tomato paste, 1 jalapeno pepper (seeds removed and finely diced), 1/2 tsp cumin, juice from 1 lime, and finely chopped fresh cilantro. Stir it all together for a couple of minutes then serve.
A few final tips for making cauliflower rice
You can use the chopper attachment on your food processor (the one you probably use most often) instead of the grater attachment, but I find that the cauliflower grains are much more consistent with the grater attachment. The chopper attachment tends to mush the florets on the bottom and not chop the florets higher up. If you don’t have a food processor, just slice your cauliflower head in half (or quarters) and use a box grater.
Don’t forget that you can also freeze cauliflower rice. Once you’ve riced the cauliflower, divide the raw cauliflower rice into Ziploc bags or other storage containers. It’ll stay good for up to 6 months. Then, when you’re ready to eat it, just toss the frozen cauliflower rice into a saute pan as per the instructions below and cook a few additional minutes.
Once you’re savvy at making cauliflower rice, make sure to check out my other recipes for Cauliflower Fried Rice and Asian Cauliflower Rice with Ginger Shrimp and Avocados.
For more gluten-free, healthy cooking videos don’t forget to subscribe to my YouTube channel!
- 1 head of cauliflower
- ½ medium onion, finely diced
- 2 tbsp olive oil
- salt and pepper, to taste
- Wash your head of cauliflower and use a knife to chop of the florets into small pieces.
- Using the grater attachment on a food processor, feed the florets through the top to make small cauliflower grains. Alternatively, you could grate your cauliflower with a box grater.
- Heat the oil in an extra large skillet on medium-high and sauté the onions for two minutes, until translucent.
- Add the cauliflower and stir well to completely blend the onions into the cauliflower. Sauté for an additional 5-7 minutes.
- Season with salt and pepper before serving.
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