Cauliflower Rice is an easy, low-carb alternative to traditional rice made with just three simple ingredients: fresh cauliflower, olive oil, and salt and pepper. This homemade cauliflower rice recipe takes only 20 minutes from start to finish, making it a convenient side dish for busy weeknights, meal prep, or anyone looking to add more vegetables to their meals.
The secret to delicious cauliflower rice is getting the texture just right. Instead of chopping the cauliflower by hand, use a food processor to turn the florets and stems into small, rice-sized pieces. Working in batches helps prevent uneven chopping and keeps the cauliflower from becoming a puree.
A 7-cup food processor on Amazon makes preparing cauliflower rice especially convenient. Simply pulse the cauliflower about 10–15 times per batch until it resembles grains of rice.
For the best results, wash the cauliflower and pat it dry before processing. If it contains excess moisture, you can squeeze the chopped cauliflower in cheesecloth before cooking. This optional step helps prevent soggy rice and creates a lighter, more tender texture.
Heat one tablespoon of olive oil in a nonstick skillet, then add the processed cauliflower. Season with salt and pepper and sauté for approximately five minutes. The finished cauliflower rice should be tender but still have a little bite. Avoid cooking it too long, as overcooked cauliflower can become mushy.
This simple cauliflower rice is versatile enough to serve with many different meals. Try it with our Kung Pao Chicken for a flavorful, lower-carb dinner, or alongside Simple Marinated Turkey Breast. It also pairs nicely with Garlicky Roasted Broccoli for a vegetable-focused plate.
Whether you’re following a keto-friendly eating plan or simply want an easy vegetable side dish, homemade cauliflower rice is a practical recipe to keep in your weekly rotation.
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Cauliflower Rice
- Total Time: :20
- Yield: 4 1x
Ingredients
- 1 head cauliflower
- 1 tablespoon olive oil
- salt & pepper
Instructions
- Wash cauliflower and pat dry.
- Remove outer leaves; break down the head of cauliflower into uniform pieces (1-2 inch florets). Include stems!
- Working in 2-3 batches, place florets into a 7 cup food processor fitted with a steel blade.
- Pulse 10-15 times, until cauliflower is in small rice-sized pieces. Remove any full florets that may remain.
- Optional: for the best texture and flavor, squeeze moisture out of cauliflower using cheesecloth.
- Heat 1 tablespoon of olive oil in a non stick pan. Add the cauliflower rice and sprinkle with salt and pepper. Cook for around 5 minutes. Cauliflower rice should still be ‘al dente’ with a bit of bite. Do not overcook as it will get mushy.
- Enjoy immediately, or store for later (4 days in the fridge or freeze for up to 3 months).
- Prep Time: :15
- Cook Time: :05
- Category: Side
- Method: Stovetop
Yes. Use the coarse side of a box grater to shred cauliflower into rice-sized pieces. Work carefully and remove excess moisture before cooking.
Dry the cauliflower thoroughly, avoid overprocessing it, and sauté it only until tender with a little bite.
Yes. The published recipe recommends freezing it for up to three months. Portion it into freezer-safe containers or bags for convenient meal prep.