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 that fits my food processor. It takes just a few seconds to grate the whole head of cauliflower. If you don't have a shredding blade, pulse the cauliflower with the chopping blade, instead. If you don’t have a food processor, you can simply grate by hand with a box grater.
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.
Cut cauliflower into large florets.
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.
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.