Cauliflower rice is a great low-carb recipe that fits nearly any meal plan (keto, paleo, Whole30, vegan)! It's easy to make a big batch—and stock your refrigerator or freezer with a ready-to-cook, 5-minute side dish that goes with just about anything. Here's how to make cauliflower rice for multiple meals.
It sounds too good to be true, right? Nope! Believe it! Cauliflower rice is amazing stuff! From one simple vegetable comes a base that mimics the taste and texture of white rice. This is a game-changing food discovery for many people. It's perfect for stir-fries, makes excellent fried rice and can be enjoyed for any meal (even breakfast)!
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The easiest way to make cauliflower rice
When you’re ready to make your cauliflower rice, you don’t need much: a medium-sized head of cauliflower and you’re ready to go. To get the best texture you’ll need a food processor. Most cauliflower rice recipes call for pulsing the cauliflower, working in batches.
But the fastest and easiest way is to use the grater blade in the food processor. I use the fine shredding disc
A word to the wise: If you grate your cauliflower by hand you may want to work over a rimmed baking sheet. Making cauliflower rice can get a bit messy, particularly when you’re using a box grater. Fortunately, a baking sheet will make cleanup a breeze.
Once the cauliflower is riced, just cook what you need—or use it as directed in another cauli-rice recipe. A head of cauliflower makes many servings, so prepare only the amount of cooked cauliflower you’ll need for your upcoming meal, and store the rest, uncooked, in the refrigerator or freezer.
I like to keep a big bowl of riced cauliflower in the refrigerator. It lasts for a few days, and it's easy to just scoop out a couple of cups to cook with dinner. If you need to keep it longer, riced cauliflower freezes beautifully, especially raw. Here's how to freeze cauliflower rice.
How to cook cauliflower rice
My favorite way to cook cauli-rice is a quick saute. The only essential ingredients are a little bit of cooking fat, salt, and pepper. You can cook as much, or as little as you need. And add whatever flavorings you like. I like my cauliflower rice al dente, so I cook it about 5 minutes.
Lately, I've been adding a drizzle of truffle oil at the end and topping the cauli rice with fried eggs for a low-carb breakfast. (I told you—enjoy it for every meal!). Of course, you could also do scrambled eggs if you prefer for a quick take on fried rice. Eggs and cauliflower are a great pair to start your day.
Cauliflower rice topped with crock pot pulled pork is an easy weeknight dinner and a favorite at our house. With this rice swap, the sky's the limit! Any dishes you love with rice, work perfectly served with cauli-rice. Indian, Mexican or Asian meals all pair seamlessly with cauliflower rice as the base. There are plenty of meal ideas for cauliflower rice—even sushi!
So, if you’re ready for a great low-carb rice swap, give cauliflower rice a try. It’s a fast and easy weeknight side, especially if you rice the cauliflower ahead of time. Keep some on hand and you may start to wonder how you ever managed without cauliflower rice on the menu!
Great for meal prep—stock your refrigerator or freezer with this ready-to-cook, 5-minute side dish that goes with just about anything.
- 1 head cauliflower
- 1 tablespoon olive oil ghee, or bacon fat
- sea salt
- fresh ground pepper
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Cut cauliflower into large florets.
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Rice cauliflower using shredding blade on the food processor. Or pulse cauliflower in food processor with chopping blade, or grate by hand on a box grater.
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Heat fat in a large frying pan or skillet over medium heat. Add cauliflower rice and saute until just cooked through (about 5 minutes). Season with salt and pepper to taste.
More Easy Paleo Recipes Using Cauliflower
Thanks for sharing this- I need to make some big changes and make healthier decisions! Pinning!
Who knew it was this easy!? Thanks for visiting the Delicious Dishes Linky Party!
Interesting, I would have never thought to do this. Thanks for sharing on the #HomeMattersParty I hope you will join us again next week.
Oh wow! I really thought this was rice! Such a great healthy alternative to rice. Thanks for this little tip! 🙂
I’ve always wanted to try this, and you make it look incredibly easy! Thanks for sharing at Merry Monday. 🙂
Easy and delicious! I did add cayenne pepper for a kick and cilantro while serving.
Loved it! I wasn’t too excited about it but very curious and since I’ve been looking for healthier alternatives to my regular food choices I decided to give it a try, and surprise surprise!. It is very delicious and quite filling too!. Thank you for sharing.
Yay! I’m so glad you loved it, Virginia!
Could you shred the cauliflower and freeze some? I have a one person household and that would be alot of servings for me.
Yes, you can freeze it, Jo Ann. I freeze it in 1 or 2 cup portions so it’s easy to pull just as much as I need out of the freezer.
But do u cook it before freezing thericed cauliflower
Hi Victoria, I freeze it raw. And I cook it straight from the freezer. It cooks so quickly you don’t need to thaw it first. Hope this helps!
I was beginning to think I was the only one who uses the grater attachment on my food processor to make cauliflower rice! All th other recipes use the chopper blade which takes twice as long as you have to do it in batches if you are doing a big weekly cook up. Spread the word!
Could you use a manual ricer (normally used for potatoes to make mashed potatoes) for this instead of a food processor?
Hi Amanda, I haven’t tried this. If you do, let me know how it turns out!
I do not recommend a potatoe ricer for cauliflower “rice”, it would change the texture to a mashed consistency plus the cauliflower rice is grated raw. If you want a mashed potatoe texture then that ricer might wirk but the cauliflower neefs to be cooked first..good luck
So easy, healthy and darn delicious. This was a lifesaver for my low carb diet. Now I can serve my sauced recipes over this. Thanks! My only complaint is the mess grinding in the food processor creates but it’s worth it!
You mention steaming it when cooking from frozen. Does that mean you add some liquid? And when would you add the oil if that is necessary?
Oh! Wow! It looks light and fluffy. Actually this is new to me, but simply deliciously good to looked at. Thank you for sharing your amazing recipe!
Hi! Would I be able to do this using my son’s baby bullet processor? It’s just sitting there and I’m really trying to start a low carb diet and I’d rather not buy a processor if I can use the one I already have! Thank you!
Hi Cecilia, I have not used a baby bullet processor so I can’t tell you if it will work. If you try it let me know how it works for you!
It come out great! I love the texture and taste both