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How to Make Cauliflower Rice

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Learn how to make cauliflower rice effortlessly using a food processor, box grater, or knife and creative recipe ideas to enjoy this nutritious and versatile alternative to traditional white rice

Looking for more delicious ways to use cauliflower? Make sure to try my cauliflower recipes for Roasted Cauliflower and Garlic SoupCauliflower au Gratin, and Simple Mashed Cauliflower too!

A bowl of cauliflower rice sitting on a blue napkin.

Does cauliflower rice taste like rice?

Cauliflower rice has a texture similar to rice, especially when cooked properly, but its taste is not identical to rice. You can season it with herbs, spices, and other flavorings to enhance its taste and complement the other ingredients in your dish. 

Riced cauliflower can mimic the texture and appearance of rice in many recipes, making it a perfect low carb alternative for those looking to reduce their carbohydrate intake or incorporate more vegetables into their diet.

Will you be able to fool your kids? Umm, that I cannot guarantee. The texture is definitely different than rice, but it might be worth a try. I would probably try it with one of their favorite dishes…or buried underneath their favorite dish.

What you’ll need

  • Large head of cauliflower
  • Olive oil
  • Kosher salt and black pepper

Check out the printable recipe card below for the complete recipe and detailed instructions.

Tools used

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How to Make Paleo Cauliflower Rice

Wash the fresh cauliflower head thoroughly and dry with a paper towel to remove excess moisture – no one wants soggy rice. Remove any green leaves.

Head of cauliflower on cutting board with stem and leaves removed.

Cut the cauliflower into large chunks, discarding the tough stem.

Cauliflower florets on cutting board with chef knife in the corner.

To make with a food processor:

Place the cauliflower florets in a food processor in batches.

Cauliflower chunks in food processor.

Pulse until the cauliflower is broken down into rice-sized pieces. Be careful not the over-process, or it may turn into much.

Raw cauliflower rice in a food processor.

To make with a grater:

Use a box grater to grate the cauliflower chunks into pieces that are the size of rice. Simply hold the cauliflower florets against the grater and grate them using the medium-sized holes.

Box grater and riced cauliflower in a large bowl.

To make with a knife:

Start by chopping the cauliflower florets into small pieces. Then, finely chop into tiny pieces that resemble the size and texture of rice grains.

Heat a medium saucepan or large skillet over medium heat. Add the olive oil, salt and pepper.

Oil, salt and pepper in a saucepan.

Add the raw cauliflower rice to the pan, cover and cook for about 5 to 7 minutes, or until it reaches your desired texture, stirring occasionally.

Riced cauliflower in a saucepan.

Once done, remove from heat, fluff with a fork, and serve as a side dish or as a base for your favorite recipes like; Loco Moco, Instant Pot Chinese Garlic Chicken, and Salmon with Pineapple Salsa.

Pineapple salsa topped salmon filet on a bed of cauliflower rice on a gray plate sitting on a black and white striped napkin.

The first time I made cauliflower rice, I served it with my Paleo Chicken Stir Fry and I didn’t even notice that it wasn’t regular rice!

What types of recipes can you use cauliflower rice in?

This cauliflower rice recipe is incredibly versatile and can be used in a wide variety of recipes. Here are some of my favorites:

  • Stir-fries: Use as a base for vegetable stir-fries with your favorite protein, such as chicken, beef, shrimp, or tofu. Add in your choice of vegetables and seasonings for a quick and healthy meal.
  • Fried rice: Make cauliflower fried rice by sautéing it with scrambled eggs, diced vegetables, and your choice of protein. Season with soy sauce, garlic, ginger, and sesame oil for an authentic flavor. Like my Shrimp Fried RiceChicken Fried Rice, or Ham Fried Rice.
  • Casserole: Use cauliflower rice in place of traditional rice or pasta in casseroles. Mix it with cooked chicken, broccoli, cheese, and a creamy sauce for a low-carb twist on classic comfort food. Like this Low-Carb Chicken Divan, Paleo Shepherd’s Pie, or Healthy Hamburger Skillet.
  • Soup: Add to soups and stews for added texture and nutrition. It works well in vegetable soups, chicken soup, and Paleo Jambalaya.

FAQ’s

Can I freeze cauliflower rice?

Yes! After ricing the cauliflower, spread it out on a baking sheet and freeze it until solid. Then transfer to a freezer-safe bag or container and store it in the freezer for up to 2-3 months.
When ready to use, you can cook it directly from frozen or thaw it in the refrigerator overnight.

What can I do with leftover low-carb cauliflower rice?

Allow to cool completely then store in an airtight container in the refrigerator for 2-3 days. You can use it as a base for stir-fries, fried rice, grain bowls, soups, salads, or even as a cauliflower pizza crust.

How can I season cauliflower rice?

You an use a variety of herbs, spices, and other flavorings to suit your taste preferences. Common seasonings include fresh garlic, onion, cumin, paprika, curry powder, soy sauce, lemon zest, lime juice, and fresh herbs like parsley or cilantro. Experiment with different seasonings until you find your favorites.

More delicious side dish recipes

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Enjoy!!

A bowl of cauliflower rice sitting on a blue napkin.

Easy Cauliflower Rice

Learn how to make cauliflower rice effortlessly using a food processor, box grater, or knife for a versatile alternative to traditional rice. 
5 from 1 vote
Print Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 8 Servings
Calories: 57kcal
Author: Lisa Johnson

Ingredients

  • 1 large head cauliflower cut into large chunks
  • 2 tablespoons olive oil
  • sea salt and black pepper to taste

Instructions

  • Wash the fresh cauliflower head thoroughly and dry with a paper towel to remove excess moisture – no one wants soggy rice. Remove any green leaves.
  • Cut the cauliflower into large chunks, discarding the tough stem.

To make with a food processor:

  • Place the cauliflower florets in a food processor in batches. Pulse until the cauliflower is broken down into rice-sized pieces. Be careful not the over-process, or it may turn into mush.

To make with a grater:

  • Use a box grater to grate the cauliflower chunks into pieces that are the size of rice. Hold the cauliflower florets against the grater and grate them using the medium-sized holes.

To make with a knife:

  • Start by chopping the cauliflower florets into small pieces. Then, finely chop into tiny pieces that resemble the size and texture of rice grains.

Cooking cauliflower rice

  • Heat a medium saucepan or large skillet over medium heat. Add the olive oil, salt and pepper.
  • Add the raw cauliflower rice to the pan, cover and cook for about 5 to 7 minutes, or until it reaches your desired texture, stirring occasionally.
  • Once done, remove from heat, fluff with a fork, and serve as a side dish or as a base for your favorite recipes.

Notes

  • To freeze: After ricing the cauliflower, spread it out on a baking sheet and freeze it until solid. Then transfer to a freezer-safe bag or container and store it in the freezer for up to 2-3 months.
    When ready to use, you can cook it directly from frozen or thaw it in the refrigerator overnight.
  • To store leftovers: Allow to cool completely then store in an airtight container in the refrigerator for 2-3 days.
  • You an use a variety of herbs, spices, and other flavorings to suit your taste preferences. Common seasonings include fresh garlic, onion, cumin, paprika, curry powder, soy sauce, lemon zest, lime juice, and fresh herbs like parsley or cilantro.
  • See original post for serving and recipe ideas.

Nutrition

Calories: 57kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 32mg | Potassium: 314mg | Fiber: 2g | Sugar: 2g | Vitamin C: 51mg | Calcium: 23mg | Iron: 0.5mg

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27 Comments

  1. Ok, I have to be honest and say that I do not love cauliflower either, but seriously, you make this look and sound so delicious I know I’m going to have to give this a try. You know who loves cauliflower and he’ll be shocked to see me eating it! 🙂 Thanks for sharing this recipe – pinned and buffered! Happy Wednesday!

  2. Who are the clever people that come up with this stuff? What an interesting recipe. And Yay for you for stepping outside that comfort zone. My only issue with this is that I love cauliflower and am a tad disappointed that this ends up not tasting like it. With that said, I’d love to give it try.

  3. I love cauliflower, and had heard about cauliflower couscous. I guess it’s the same concept. I will admit that I didn’t think this would appeal to me, until you explained what it is, and I pinned it immediately! I think it is worth giving it a try!

  4. G’day Lisa! Love dishes with cauliflower rice! Thanks for sharing! Love the versatility!
    Cheers! Joanne
    Viewed as part of Food Friends Friday Healthy Choices Party!

  5. I love using cauliflower instead of potatoes, but have not tried it in place of rice. That will definitely have to be next. Thanks for sharing on Foodie Friends Friday!

  6. I love this creative way of using cauliflower! I actually saw this method on the children’s channel Nick Jr as a little commercial. (Yes, they are doing little recipes for the kiddos now days!)
    We are huge rice lovers, so I know my family will love this! Thank you for sharing with all of us at the SSS party, Lisa! Sharing on FB today. (=

  7. I love all these cauliflower recipes I’ve seen lately! The only problem is, can eat a whole head, steamed by myself! I’ve never made it to any of the recipes, which is a shame. This looks great!

  8. Shut. The. Front. Door. I’ve never heard of this! I love rice (mostly Basmati) but am also trying to replace carbs with more veggies. What a great alternative! I’d run out and buy a head right now but it’s to dang cold and windy!!!

    -andi

    1. I don’t blame you for not going out, it is awful outside!! I haven’t left the house in days…I refuse! This rice is the perfect way to cut carbs and sneak in more veggies. 🙂 I am going to try a stir-fry version this weekend, I’ll let you know how it goes!

  9. I love this idea …. now to see if I can get it past my family 🙂 Thanks for sharing at Freedom Fridays – pinned and shared on FB! {hugs!}

  10. Is there anyway to make it without a food processor?? I would love to try this…but unfortunately do not own a food processor.

  11. My son is a picky eater, he’s autistic so he fixated on what he eats. He will only eat rice and beans. . . Until I found out about cauliflower rice. Yes it does not taste the same but I started mixing real rice with cauliflower rice to camouflage, guess who added an awesome vegetable to his diet!!?? Thanks for the recipe!

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